Creamy Butternut Squash Soup (Dairy-Free, Gluten-Free, Vegan)

So much life happens in the kitchen! I cannot even begin to count the number of conversations I have shared while sitting at the table, standing at the stovetop, or washing dishes.

Simply put, something inexplainable happens when people eat together.

Maybe this is why I delight in sharing my food with others. It is as though I am extending an invitation – welcoming people into my world – to live life with me.

Tonight I had the pleasure of gifting some of my dearest friends with this new soup recipe. It is the perfect flavor combination for a brisk fall evening. Rich, creamy soup that awakens the taste buds, satisfying the body and comforting the soul.

Dare I call this soup decadent?

Cashews and coconut cream team up to bring a richness normally only found in dairy. Also, pureeing this soup creates a perfect opportunity to sneak some extra veggies into my toddlers diet (and mine too)!


Creamy Butternut Squash Soup         Serves 6

Total Time – 1hr (prep – 15 min; cook – 45 min)

  • 1 Tbs Coconut oil
  • 2 leeks
  • 1/2 C cashews
  • 2 small butternut squash, peeled, seeded and cubed
  • 2 carrots, sliced
  • 2 sticks celery, sliced
  • 2 large cloves garlic
  • 4 C low-sodium vegetable broth
  • 1 C canned coconut cream, room temperature
  • 1/4 tsp ginger
  • 1 tsp salt
  • 1/8 tsp pepper
  1. Heat oil in stock pot over medium heat. Add leeks and cook for 2-4 minutes until fragrant. Add cashews, cooking an additional 3-5 minutes until cashews begin to brown. Add squash, carrots, celery, and garlic; cook for about 5 minutes.
  2. Add vegetable broth. Bring to a gentle simmer and cook for aprox. 30 minutes, until squash is easily pierced with a fork. Remove from heat and puree with immersion blender (or stand-up blender). Stir in coconut cream and spices.
  3. Serve warm

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