Vegan Butternut Squash Soup
Servings: 4 servings
- 5 cups butternut squash cubes - about 1 medium butternut squash
- 2 cups vegetable broth
- 2 tbsp maple syrup optional
- 2 cloves garlic
- 1/3 cup cashews raw
- 1 /2 cup green apple chopped
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper ground
- pinch cayenne optional
Prep squash by peeling, removing seeds and chopping into cubes. Cubes can be a rough chop.
Bring a large pot of water to a boil. Add squash cubes. Boil 5-10 minutes - or until tender. Strain out cubes and transfer to blender.
Add all the ingredients to a blender, blend until smooth. Then blend an additional 3-5 minutes on the 'soup' setting to fully warm soup. Otherwise, pour soup into a side soup pot and simmer over medium heat until warm.
Pour and serve with desired toppings.
Calories: 190kcal | Carbohydrates: 37g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 625mg | Potassium: 743mg | Fiber: 5g | Sugar: 15g | Vitamin A: 18870IU | Vitamin C: 39mg | Calcium: 102mg | Iron: 2mg