Creamy Vegan Winter Squash and Zucchini Soup
This winter squash soup is so easy to make and has added zucchini making it veggie packed. It's vegan but so creamy and delicious you won't miss the dairy!
Servings: 4
Calories: 278kcal
Equipment
Ingredients
- 2 pounds winter squash , chopped (about 5 cups)
- 1 ½ teaspoons sea salt
- 2 teaspoons smoked paprika
- Drizzle of oil or broth if oil free , to sauté
- 1 cup zucchini , chopped (about 1 medium zucchini)
- 1 cup sweet onion , chopped
- 4 cloves garlic , chopped
- 1 tablespoon fresh thyme
- ¾ cup cashews , see note
- 4 cups veggie broth , low sodium if needed
- Sunflower or pumpkin seeds for garnish , optional
Instructions
- Preheat oven to 400 F/ 205 C
- Place squash, salt, smoked paprika and oil (or broth) on a parchment lined baking sheet. Roast for 20 minutes.
- Once done, add zucchini, onion, garlic and thyme with the squash. You can mix around with a spatula if you want. Bake another 25 minutes.
- Remove and allow to cool a few minutes. Add the mixture into a blender, being careful not to get burned.
- Add the cashews and broth to the blender and blend until smooth.
- If you have a high speed blender, you can blend until hot and serve right away. You can also warm in a pot on the stove.
- Garnish with seeds if desired.
Notes
- If you don’t have a high speed blender, soak the cashews overnight to soften them. You can also boil them for 20-25 minutes if you forget. Another method is using a coffee or spice grinder to grind them dry (not soaking) into a very fine powder.
- You can use any combination of winter squashes you like, as long as you use the same total amount.
- Make sure to chop the squash into uniform pieces so they cook evenly.
- Recipe makes about 7 cups, serving size is around 1 3/4 cups.
Nutrition
Calories: 278kcal | Carbohydrates: 42g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 939mg | Potassium: 1132mg | Fiber: 7g | Sugar: 10g | Vitamin A: 24746IU | Vitamin C: 59mg | Calcium: 143mg | Iron: 4mg