This butternut squash soup is a delicious fruit soup. While typically thought of as a vegetable, butternut squash is a fruit. This is one of the reasons the flavors work so well with flavors like cinnamon, nutmeg, allspice.
For this recipe, we use a luxurious cashew cream to add creaminess and fatty flavor to plant-based recipes. Cashew cream is an excellent substitute for everything from cream cheese to thickeners for custards and soups to pastry cream.
Butternut squash is extremely versatile. In addition to this soup, consider these uses of butternut squash:
Butternut squash is very high in Vitamin A and contains the carotenoids beta-carotene, beta-cryptoxanthin, and alpha-carotene which gives the distinct color to the fruit. These compounds can then get converted into retinoic acid and may help to support eye health.
Vitamin A is also critical for the regulating cellular growth, bone health and immune function.
Butternut squash is also rich in vitamin C — a nutrient critical for immune function, collagen synthesis, wound healing, and tissue repair.
Both vitamins A and C work as potent antioxidants in your body. This protects cells from damage caused by free radicals.
Let this Butternut Squash Soup be the start of a fall holiday meal, and put this Shepherd’s Pie with Gravy on the main stage after the appetizers.
1 large butternut squash
½ teaspoon nutmeg
½ teaspoon allspice
1 onion, diced
3 heads garlic, minced
2 stalks celery, diced
1 carrot, diced
Vegetable stock (homemade or from Better than Bullion)
½ teaspoon ground coriander
½ cup raw cashews
Enough boiling water to cover