This butternut squash soup is so tasty and satisfying! It is a family favorite at our house and I hope it will be at your house too. This is great as a starter for Thanksgiving instead of a salad especially if it’s cold outside!
Here are just a few reasons to include butternut squash in your diet:
- Reduces inflammation because of the high anti-oxidant content of butternut squash.
- Less than 100 calories and 7 grams of fiber in a cup of butternut squash.
- Half your daily dose of Vitamin C in one cup of butternut squash.
The cashew cream is optional in this recipe, but I think it really makes the soup! Cashew cream is a great alternative to dairy in soups and sauces and really simple to make. I would make the cashew cream a day ahead since you have to soak the nuts for 24 hours. Learn how to make cashew cream here.
The walnuts are optional, but the crunch is really nice. Learn how to toast nuts here
You can also cook the squash the day before and store it in a bowl in the fridge and then it’s just a matter or getting your blender out and adding the rest of the ingredients. I love cooking a whole squash in the crock pot… so easy and you don’t have to worry about slicing your finger off trying to cut up the squash.