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Article: Feed Your Body Friday: Butternut Squash & Cashew Soup

Feed Your Body Friday: Butternut Squash & Cashew Soup

Feed Your Body Friday: Butternut Squash & Cashew Soup

Happy Feed Your Body Friday, DL Family!

This velvety soup recipe is so symbolic of autumn for me, in large part due to its colours and its main ingredient: the butternut squash. At my home, this recipe quickly became a must of the season and that’s why I wanted to share it while there are still leaves on the trees and the race for the December feast recipes has not yet begun!

But no matter - there is nothing like a warm bowl full of hot soup, a comfort as the cold weather settles in.

You have probably already cooked or eaten many soups with a squash, pumpkin, or butternut base. The taste always remains soft and rustic. For this soup, I wanted to add a little more character by adding spices that can be varied (curry, chilli, coriander, and ginger for Indian or Thai inspiration for example - or experiment with classics like garlic, nutmeg, parsley…).

Often in soup recipes, cream is added at the end of cooking to get a richer texture. This is where I add in the cashew purée instead - it is not only less rich than cream but also adds more depth and nutrients to the soup. Plus, it’s the perfect solution if you’re trying to cut out dairy or if you’re lactose intolerant.

Let’s get started!

Prep Time: 25 minutes

Cook Time: 1 hour & 15 minutes

Servings: ~8


  • 3 tsp. olive oil
  • 2 lbs. butternut squash cut in half, trimmed, seeded
  • 4 garlic cloves
  • 1 cup of raw cashews
  • 1/4 cup of water
  • Salt and pepper, to taste
  • 1 large onion
  • 3 tsp. butter
  • 2 tbsp. ginger, finely chopped
  • 1 tbsp. curry
  • 1 tsp. curcuma
  • 6 cups vegetable broth


  1. Place cashews in a bowl and cover with boiling water. Let sit for 1 hour
  2. Preheat oven to 375°F. Line a baking sheet with aluminum foil or parchment paper.
  3. Brush the squash and cloves of garlic with oil, then season with salt and pepper. Place the two squash halves face down on the pan. Place the cloves of garlic under the squash. Bake 45 minutes in the center of the oven or until tender.
  4. Remove from the oven, let it cool, then peel the squash.
  5. In a pot over medium heat, melt the onion in the butter for 10 minutes, stirring regularly.
  6. Add ginger, curry, and curcuma. Continue cooking for 1 minute.
  7. Add squash, garlic, and broth. Bring to a boil over high heat, then reduce heat and simmer uncovered for 10 minutes.
  8. With a hand mixer, purée the soup to your preferred consistency.
  9. In the blender, purée the cashews until you have a smooth texture, almost like whipped cream. Add water as needed (about 1/4 cup).
  10. Add to the soup and mix well. Let simmer for 10 more minutes and serve!

Here a little tip on how to pick the right squash. Once you’re in front of that overwhelmingly orange pile in the supermarket, always buy a whole squash, not ones that have been cut into sections (don’t worry, there won’t be leftovers). Gently tap on the squash and select one that sounds like tapping on wood. Make sure the stem is firmly attached. Avoid squashes with cuts, bruises, or wrinkled surfaces.

The butternut squash with its soft, butter-like flesh, makes it a perfect vegetable for soups, potages, even cakes and pies. What’s your favourite recipe to cook with butternut squash? Let us know!

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