For Christmas this year, my amazing boyfriend Burke got me a Le Creuset Dutch Oven and I’ve been dreaming of all the recipes I could make in it. Chicago winter is in full effect, so I have deemed it the perfect day to make this rich and creamy cashew butternut squash soup to make in my new dutch oven.
This recipe is a bit deceiving because it’s so rich and creamy, but uses no dairy at all. After the holidays I definitely needed a little restart on my nutrition, so slowing down on my dairy intake helps. Honestly, I didn’t miss the dairy at all, with the exception of a little greek yogurt (ok, I lied about the no dairy part) and Burke couldn’t even tell it was vegan.
I want to see what you are making! If you make this cashew butternut squash soup, or any of my recipes, post your food photos with #KitchenCurious
Cashew Butternut Squash Soup
Prep Time: 30 minutes
Cook Time: 45 minutes
2 tablespoons olive oil
1 large onion, diced
1 cup unsalted cashews
1 clove garlic, minced
1 shallot, minced
1 large butternut squash, peeled, cubed and roasted
4 cups vegetable stock, I prefer low sodium
1 teaspoon turmeric
Salt & Pepper to taste
Greek Yogurt for topping (Recipe is no longer vegan when you add this)
In a large stock pot or dutch oven, heat the olive oil on medium-high heat. Add the onions and cook for about 5 minutes until they begin to soften. Add in the cashews and cook until slightly browned, and the onions are translucent. Stir in the shallots and garlic, cooking for 30 seconds. Add the butternut squash, vegetable stock and turmeric, stirring to combine. Salt and pepper to taste. Reduce the heat to low and cover the pot, letting the soup simmer for 30 minutes.
After 30 minutes have passed, remove the lid and let soup cool for 15 minutes.
With an emersion blender, starting at a slow speed begin to puree the soup. Blend until soup is smooth. If you do not have an emersion blender, you can also do this by putting the soup into a blender in small batches. I’d recommend putting a towel over the top of the blender to avoid spillage.
Once soup is smooth, serve immediately. Top with a dollop of greek yogurt and diced chives.