vegan creamy butternut squash tomato soup with cashews
This vegan creamy butternut squash tomato soup with cashews is a delicious soup recipe.
Ingredients
- 4 garlic cloves - minced
- 1 small butternut squash - cubed about 2 ½ cups
- 1 onion - finely chopped
- ½ cup cashews
- 1 sprig fresh thyme sub 1 teaspoon dried
- 1 sprig fresh rosemary sub 1 teaspoon dried
- 1 18 ounce can of crushed tomatoes
- 3 cups vegetable broth
- 1 teaspoon salt or to taste
- black pepper to taste
- 1 teaspoon paprika
- 1 tablespoon nutritional yeast sub with miso paste
Instructions
- Heat oil in a large pot over medium heat. Add onion to the pot. Cook for 5 minutes. Add garlic and cook for 5 more minutes.
- Add all remaining ingredients to the pot. Cover pot and simmer for 20-25 minutes or until squash has softened.
- Transfer soup to a blender (or use an immersion blender) blend until smooth.
- Divide out soup and serve with your favorite sides and toppings. I like to dip toasted sourdough in mine
Notes
This makes 2 servings of soup.
Nutrition
Calories: 499kcalCarbohydrates: 87gProtein: 17gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 2951mgPotassium: 2527mgFiber: 16gSugar: 27gVitamin A: 41710IUVitamin C: 110mgCalcium: 312mgIron: 9mg
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