The fine creamy vegan squash soup ideal for the cold winter days. filled with veggies and bursting with specific flavors, this is healthy consolation food extraordinaire!

i like fall! well, as a minimum the attempt at fall that southern California is giving me. however, I’ll take some thing because I’m geared up for pumpkins, squash, apples….I’ve been doing this running a blog factor for almost a 12 months and as I’ve noted before, my goal is to make use of neighborhood natural components while viable. So I apologize earlier if you’re already over all of it!



  • ½ cup cilantro , loosely packed
  • 1 zucchini , chopped (pieces should be uniform to squash)
  • 5 ½ cups winter squash squash , chopped into uniform pieces (I used a combo of delicata, Tahitian and butternut)
  • 1 cup sweet onion , sliced
  • 6 sage sprigs
  • 6 thyme sprigs
  • ½ cup raw cashews  , soaked overnight if not using a high speed blender
  • 4 cups  veggie broth , low sodium if needed
  • 4 cloves garlic
  • ½ cup walnuts  , soaked overnight if not using a high speed blender
  • drizzle coconut oil or olive oil , optional for brushing squash for roasting
  • sea salt ,  to taste
  • 1 tablespoon  smoked paprika
  • pumpkin seeds for garnish , optional


  1. Preheat oven to 400 F/ 205 C
  2. vicinity squash and garlic on a parchment covered cookie sheet. hints for making ready squash: I scooped out seeds, peeled and reduce into uniform portions before roasting, however you can additionally roast complete and prep after. in case you are the usage of delicata squash, the pores and skin may be eaten. The Tahitian and butternut desires to be peeled. the usage of a vegetable peeler works first-rate.
  3. If the use of oil, drizzle over squash. place thyme and sage sprigs over squash making sure to unfold out lightly. gently sprinkle with salt. 
  4. Bake for 20 minutes.
  5. as soon as 20 mins is accomplished, area zucchini and onion on the cookie sheet with the squash and garlic. 
  6. Bake another 25 minutes. in case your portions aren’t uniform then take out any portions which can be gentle when examined with a fork and hold to bake until all pieces are tender.
  7. once done, allow to chill a piece.
  8. area everything, except sage and thyme, in a blender (high speed works excellent) together with the rest of the ingredients, minus the pumpkin seeds. 
  9. Then get rid of the thyme and sage leaves from the stems and upload them to the blender. 
  10. Soup should be exceptional and warm from blending, if now not you could additionally warm it on the range in a pot.
  11. mixture until smooth.
  12. Garnish with pumpkin seeds if preferred. Pairs properly with my Smoky Tempeh, Apple and Arugula Sandwich!

Recipe Notes :

  1. Recipe makes about 9 cups
  2. you can use any mixture of wintry weather squashes you like, but I loved the varying sweetness of the 3 I used, however any could work as long as you operate the identical overall amount.
  3. The coconut oil is optionally available however adds a great trace of coconut flavor without a actual massive coconut flavor.
  4. if you occur to have my Cashew Walnut Cream Sauce already made, which I frequently do, you can additionally installed a cup of that in preference to the walnuts and cashews. It’s essentially the same factor.

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