Vegan Roasted Butternut Squash Soup

This Vegan Roasted Butternut Squash Soup is the perfect way to welcome fall! It's warm-spiced, hearty and oh-so cozy!

Course Soup

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings people

Calories 289kcal

If you don't have a high-powered blender (like a Vitamix), you will need to soften the cashews first. To soften, boil water in a small pot and remove from heat. Add cashews and cover for 20 minutes. Now drain, rinse and discard soaking water.
Place the cashews in a blender along with the ¾ cup soy milk. Blend on high until very smooth. Set aside.

Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
Cut the squash in half lengthwise. Scoop out the seeds and membranes (discard or save seeds for roasting). Lightly brush with oil and season with salt and pepper.
Place the squash on a baking sheet, cut-side down, and roast for 40-50 minutes or until the squash is very tender and easily pierced with a fork. Let it cool for a few minutes then scoop out the soft flesh and set it aside.
In a large pot, heat oil over medium heat. Add onion and carrots, then sauté until softened, about 4-6 minutes.
Add garlic and ginger, then sauté for 30-60 seconds until fragrant.
Now add the cumin, nutmeg, and cinnamon, then cook for 30-60 seconds until fragrant. Stir constantly.
Pour in the broth and add the squash, bay leaf, salt, and pepper. Turn the heat up to get things moving, then turn heat back down to gently simmer for about 8-10 minutes (this will give the flavors time to mingle). Remove from heat.
Remove the bay leaf and pour in the cashew cream. Using an immersion blender or regular blender, puree soup until it has a smooth consistency (if using a regular blender, you may need to work in batches). Taste and season with more salt and pepper if needed.
Pour into soup bowls and serve (see notes for topping ideas). Enjoy!

Cashew Cream - You can replace the cashew cream (soy milk and cashews) with 1 cup of full-fat canned coconut milk.
Instead of soy milk for the cashew cream, you can use any unsweetened plant-based milk. Just make sure the flavor isn't too strong or it could be prominent in the soup. You can also use water instead of milk.
If you want to roast the seeds, rinse them free of most of the squash flesh and pat dry on a towel. Preheat oven to 350 F. Place seeds on a baking sheet and drizzle with a small amount of oil and sprinkle with salt. Bake for 10-15 minutes or until slightly golden. Stir every 5 minutes for even roasting and watch carefully to prevent burning. Turn down heat if necessary. I usually roast the seeds after the squash is finished and while the soup is cooking.
Topping Ideas - roasted butternut squash seeds, raw or roasted pumpkin seeds, a swirl of cashew cream, cinnamon, crushed red pepper flakes, cayenne pepper, smoked paprika, fresh-cut chives, cilantro, or parsley.
The consistency of the soup should be thick and creamy. If you adjust the weight of the butternut squash, you may need more/less broth depending on how much you used.