Vegan Butternut Squash Soup with Cashew Cream

Recipe: Vegan Butternut Squash Soup with Cashew Cream

Summary: This is a perfect starter or light lunch for Thanksgiving.

Ingredients

  • one 4 pound butternut squash-Cut the squash in half length ways. scrape out the seeds and pulp.                        Place the squash cut side down on a cookie sheet and bake in the oven at 350 for about an hour. Poke the thick part with a pointed knife and you will know if it is done. After baking, the skin can be just pulled off. Mash the butternut squash well. This portion of the recipe can be done up to 5 days before serving.
  • 2 tablespoons olive oil
  • 1 large onion- cut into tiny dice
  • 2 russet potates- cut into small dice
  • 1 tablespoon fresh rosemary- minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 quart vegetable stock

Instructions

  1. Heat a stock pot till oil added is rippling.
  2. Add the onions and potatoes.
  3. Let cook till lightly browned.
  4. Add butternut squash puree, rosemary, salt, pepper.
  5. Cook for a minute to combine flavors well, stirring.
  6. Add the vegetable stock and simmer for 10 minutes

Variations

If you don’t have the time to bake your own squash, feel free to substitute a can of butternut puree. You could also substitute a can of pumpkin puree or yam puree for a bit of a variation.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegan

Diet tags: Gluten free

Number of servings (yield): 12

Cashew cream is from Tal Ronnen

Copyright © Dr. Jean Layton-GFDoctor.
Recipe by Gluten-Free Doctor Recipes.

 

If you would like some other options for soup, click on over to The Book of Yum for 5 more fabulous recipes

 

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7 Responses to Vegan Butternut Squash Soup with Cashew Cream

  1. Nancy November 18, 2011 at 10:45 pm #

    Wow, wish I could find some local cashews! This sounds wonderful!

    Also, don’t know how you feel about microwaving, but I’ve been experimenting with cooking squash in the microwave instead of the oven when I’m short of time. I just cut the squash in half (equatorially) or in large chunks that will fit in the microwave, and cook it on high cut side down for a time suitable for the size of the squash. Half of a large spaghetti squash takes about 15-18 minutes on high. The nice part is the flesh comes out so easily without more difficult cutting of the hard squash shell.

    • Dr. Jean Layton November 19, 2011 at 8:24 am #

      Nancy, for the locavores in the crowd, try some unroasted hazelnuts. Not quite the same but if you soak them and get the skins off, the resulting puree would be a great contrast to the soup. It might need just a bit of oil though to blend well. Holmquist Hazelnuts http://www.holmquisthazelnuts.com/ can provide both, I think.

  2. Sea November 18, 2011 at 9:35 pm #

    Woah! Great minds think alike! You must come visit my recipe for squash soup with pine nut or cashew cream. ;) Hope you are having a wonderful week and have a fun Thanksgiving menu planned.

    -Sea

    • Dr. Jean Layton November 19, 2011 at 8:21 am #

      Sea, I will certainly be over to check out your soup. Ok to link to it for folks to have options? How is Baby Yum? Hope your family has a warm and happy Thanksgiving.

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