This is by far the most delicious Vegan Butternut Squash Soup I’ve ever tasted. Better yet, it’s made in the Instant Pot in just 10 minutes! A simple recipe with (optional) cashew cream + how to cut a butternut squash.
Vegan Butternut Squash Soup is perfect for Fall. It’s creamy, warming and oh-so-comforting. Pair this soup with a salad (how about this Caesar Salad?) and crusty bread for a more complete meal.
Vegan Butternut Squash Soup
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
The best Butternut Squash Soup I've ever tasted. Made in the Instant Pot! The Cashew Cream really takes this soup to the next level. Serve with sourdough bread and salad!
Course: Soup
Cuisine: American
Servings: 5 people
Calories: 320 kcal
Ingredients
1-2 tablespoons olive oil
1 large shallot, minced
3 cloves garlic, minced or pressed
1 large butternut squash, about 3 pounds, peeled and cut into cubes (see instructions in post above)
1/8 teaspoon nutmeg -freshly grated if possible
4 cups vegetable broth
salt, to taste
Cashew Cream
1 cup raw cashews, soaked in hot water for 5 minutes
3/4 cup water
1 clove garlic
1/2 teaspoon salt
Instructions
Push the "saute" button on the Instant Pot. Add the olive oil, minced shallot and garlic. Saute 2-3 minutes, then turn Instant Pot off for a moment.
Add the butternut squash, nutmeg and vegetable broth. Cover with the lid and seal. Push the "manual" button, and cook on "high" for 10 minutes.
Once finished, carefully release any pressure from the Instant Pot. Using an immersion blender (or regular blender), blend until very smooth. Taste and add salt as desired.
Ladle into bowls, add a dollop of cashew cream on top, stir it in gently, and serve.
Cashew Cream
Add the soaked cashews, water, garlic and salt to a high powered blender and blend for a few minutes, until very smooth and creamy. Store in the refrigerator for up to a week.
Without an Instant Pot:
Use a large pot on the stovetop, and saute the shallot and garlic in olive oil for 2-3 minutes. Now add the vegetable broth, squash and nutmeg. Bring to a boil, then lower heat and simmer for 20-30 minutes until the squash is fork tender. Then, use an immersion blender until smooth.
Recipe Notes
-For oil-free: Omit oil and saute in vegetable broth instead.