Butternut Squash Soup + Sage & Cream

Yield: 6 servings

Butternut Squash Soup + Sage & Cream


For the Soup:
2 cups filtered water (add more or less for desired thickness)
2 stalks celery cut into 1/4-inch cubes
1/2 cup yellow onion, peeled and chopped
1 cup butternut squash, peeled and cut into 1-inch cubes
1 tsp. pumpkin pie spice blend
1 tsp. poultry seasoning blend
1/8 tsp. cayenne pepper
1/2 tsp. cumin
1/2 tsp. minced garlic
1 tbsp. yellow miso
1 large avocado
1 whole red bell pepper, seeded and diced
6 whole fresh sage leaves (or 1 tsp. dried ground sage)
For the Cream:
1/2 cup water
2 tsp. apple cider vinegar
3 tsp. lemon juice
1 tsp. light miso
1 cup raw cashews (soaked for 4 hours)


Place all soup ingredients except the red pepper and sage leaves in a blender. Blend until creamy and smooth.

Add the red bell pepper and lightly blend until bell pepper is combined. Do not over-blend; you want small pieces of the beautiful bell pepper throughout your soup. Transfer to a tureen or large bowl. Wash blender container.

To make the cashew cream:

Add all ingredients for the cashew cream to the blender and blend until smooth.

To assemble:

Ladle the soup into serving bowls. Top with a teaspoon of cashew cream and one sage leaf.

Recipe Type:
Naked! Low Fat, Whole Food, Plant-Based, Vegan, Organic, Sustainable.

Approved for:
Diabetes, Cancer, Heart Disease, High Cholesterol, Weight Loss, Athletics, Optimum Health.

Free of:
Animals, Eggs, Dairy & Lactose, Sugar, Salt, Oil, Peanuts, Gluten, Wheat, GMOs, Alcohol, Chemicals, Colorants, Additives.

This recipe holds the Naked Food Seal of Approval, as it has been prepared with all organic, non-GMO, gluten-free, and plant-based ingredients.The Naked Food Seal of Approval stands for 100% Real Food!

For more delicious naked recipes, visit the Naked Kitchen at Naked Food Magazine.
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