Creamy Butternut Squash Soup

Want to know a fast way to make an incredibly delicious and creamy soup in just 10 minutes and without all the cream?  Try this simple recipe:


Serves 6.  1 serving = 1 cup soup.


4 cups homemade cashew milk

1 large cooked and peeled butternut squash

Preheat oven at 350 degrees.  Half and core the butternut squash and place face down on a sprayed baking sheet.  Cook the squash in the oven for 1 hour or until the skin easily falls off.  Once cooked, take the squash out of the oven, take the skin off, and let cool.  In a high speed blender add cashew milk and butternut squash.  Blend until smooth and serve.

Creamy Butternut Squash Soup


If you’ve never made homemade Cashew Milk before, here’s a recipe that I created.


2 cups soaked raw cashews

4 tbsp raw agave

7 cups filtered water

Blend all ingredients in a high powered blender until smooth.

Raw Cashew Milk

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