Nothing says a cozy fall or winter day like some deliciously creamy squash soup. Serve with a good bread and a salad or veggie on the side and you have a fantastic meal. I used to make this soup in my vegetarian days using butter and heavy cream. I’ve modified it to be much healthier! Beware the bite/spiciness of white pepper. Don’t add more than called for and perhaps try it with less the first time.
- 3 – 3 1/2 lbs of butternut squash (or any winter squash of your choice)
- olive oil for brushing
- 3/4 tsp salt
- 1 tsp freshly ground white pepper (I use my mortar and pestle because I only have black pepper in a grinder)
- 2 1/4 cups vegetable broth
- 1/4 cup raw cashews, soaked in hot water to soften, then drained
- 1/8 cup (2 Tbsp) honey or agave
- 1 tsp minced fresh ginger
- 1/2 cup unsweetened almond milk (or unsweetened non-dairy milk of your choosing)
- 1/4 tsp nutmeg
Put raw cashews in a bowl with some hot water to soak.
Preheat oven to 400 degrees. Quarter your squash(es) and place on a baking pan, skin side down. Brush with olive oil and season with the salt and white pepper. Roast for about a half hour or until very fork tender. (If you have one large squash, it may take more like 50 minutes to an hour.)
In a blender, puree some of the vegetable broth with the cashews until very smooth.
Scoop out the squash and place into a soup pot (you might plan for some cooling time in here so you don’t burn yourself in the process!). Add the vegetable broth (including cashews), honey, and ginger. Simmer for about 5 – 10 minutes. Stir in the almond milk and nutmeg. Puree with a stick blender or a regular blender in batches. Return to pot to reheat, as needed. Check for balance of flavors and add additional spices to taste.
Serve with bread.