August 7, 2021

Creamy Butternut Squash Soup

This paleo-friendly, vegan creamy butternut squash soup is so filling and comforting you will never miss the dairy! It has a light silky texture and makes the perfect meal served with a small salad. I tend to make a bunch at a time and freeze it so I can have the taste of fall later on in the year!



  • 1 large butternut squash
  • ¼ cup raw cashews
  • 1 garlic clove
  • 1 small onion
  • 2 tbsp olive oil
  • 2 tsp coconut aminos or tamari (GF)
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • Dash of hot sauce (optional)
  • Pepitas (pumpkin seeds-optional)



  1. Preheat your oven to 350 F. Cut the squash lengthwise and remove seeds. Place squash, cut side down, on a baking sheet and cook for about 45 minutes, or until tender.
  2. While squash is baking, sauté onion and garlic in 1 tbl olive oil until translucent. Take off burner and reserve for later.
  3. Allow squash to cool, then scoop out the cooked flesh and put it into high speed blender. Add 1 cup of the vegetable broth, onion, garlic and all other ingredients and blend until creamy.
  4. Pour into a large saucepan and add remaining broth. Mix thoroughly and season with salt and pepper to taste.
  5. Top with pepitas if desired.

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