Butternut Squash Soup with Cashew Cream

Naked Recipe: Butternut Squash Soup @Naked Food Magazine



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:

  • [tw-divider][/tw-divider]
  • 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)


  1. Place all soup ingredients except the red pepper and sage leaves in a blender. Blend until creamy and smooth.
  2. 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.
  3. To make the cashew cream:
  4. Add all ingredients for the cashew cream to the blender and blend until smooth.
  5. To assemble:
  6. Ladle the soup into serving bowls. Top with a teaspoon of cashew cream and one sage leaf.