Creamy Vegan Butternut Squash Soup Recipe
Full of flavor and creamy texture, this vegan butternut squash soup is perfect for fall. For a boost of flavor, add a drizzle of vegan sage creme on top!
How to Make the Best Creamy Vegan Butternut Squash Soup
This creamy vegan butternut squash soup is the ultimate fall comfort food, combining roasted butternut squash with a luxurious cashew cream base. The natural sweetness of the squash is perfectly balanced with aromatic thyme and white wine, creating a sophisticated soup that’s both nourishing and indulgent.
What makes this soup truly special is the addition of a vegan sage cashew creme drizzle—a finishing touch that elevates this simple ingredient list into something restaurant-quality. The soaked cashews create an incredibly creamy texture without any dairy, making this soup naturally vegan-friendly and absolutely delicious.
Perfect for lunch or as a starter course during fall gatherings, this butternut squash soup proves that vegan cooking doesn’t mean sacrificing flavor or comfort. Serve it warm with crusty bread and watch your guests ask for seconds.
Creamy Vegan Butternut Squash Soup
Full of flavor and creamy texture, this vegan butternut squash soup is perfect for fall. For a boost of flavor, add a drizzle of vegan sage creme on top!
Ingredients
Soup
Sage Cashew Creme
Instructions
Soup
- Soak cashews in water for 2 to 4 hours prior to making the soup.
- Heat oil in a large stock pot over medium high heat. Cook leek and garlic 3 to 5 minutes until they become soft and shiny.
- Stir in cubed squash and thyme, season with salt and pepper. Cook 3 minutes then add white wine and vegetable stock. Cover and cook over medium high heat for 10 minutes, stirring occasionally.
- After 10 minutes, reduce heat to medium low and simmer, covered, for 15 minutes or until squash is very soft.
- While squash and liquids are simmering, prepare the cashews. Using a blender or food processor, add the soaked cashews and their soaking water. Blend on high for 1 to 2 minutes until thoroughly processed. Cashew liquid should resemble the same thickness as cashew or almond milk.
- Add cashew liquid to the stock pot and remove from heat. Using an immersion blender, purée the squash and liquid together until smooth and creamy, about 3 minutes.
Sage Cashew Creme
- Prepare the sage cashew creme by blending the raw cashews, water, and fresh sage until smooth and creamy.
- Drizzle over the soup for added flavor and richness.
Notes
- Use vegetable stock instead of chicken stock for a fully vegan recipe
- Make sure to soak the cashews for the full 2-4 hours to achieve a smooth, creamy texture
- The sage creme adds a wonderful herbaceous flavor that complements the earthy butternut squash