Butternut Squash Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan butternut squash soup that's smooth and bright, swirled with cashew cream and topped with spiced pumpkin seeds. Warming and comforting, it's ready in under 45 minutes and pairs well with crusty bread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil (or avocado oil)
- 1 yellow onion (roughly chopped)
- 3 stalks celery (roughly chopped)
- 1 carrot (peeled and roughly chopped)
- 2 garlic cloves (peeled and minced)
- 4 cups cubed butternut squash (can also use acorn squash, if desired)
- 3 cups vegetable broth
- ½ teaspoon dried thyme
- Salt & pepper (to taste)
- 3/4 cup unsweetened almond milk (or neutral-flavored dairy-free milk)
- ½ cup Sunfood raw cashews (soaked in water for at least 4 hours)
- ½ cup filtered water
- 1 lemon (juiced)
- ½ teaspoon kosher salt
- ½ cup Sunfood pumpkin seeds (also known as pepitas)
- ½ teaspoon olive oil (or avocado oil)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon pink salt
- Pinch of cayenne pepper
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 751mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 626mg
- Calcium
- 100mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 751MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.