Creamy Roasted Butternut Squash Soup
Jump to RecipeThis soup is everything you want on a chilly day — cozy, creamy, and comforting while nourishing your body from the inside out. Roasting the vegetables brings out rich caramelized flavors, and blended cashews add natural creaminess and plant-based protein. It’s warming, satisfying, and full of anti-inflammatory goodness from fresh ginger and garlic.
Health Benefits
Butternut Squash
- Packed with Vitamin A, beta-carotene, and antioxidants to support eye health and immunity.
- High in fiber for digestion and gut health.
- Naturally low in calories but nutrient-dense, making it great for weight management and satiety.
- Garlic & Onion
-
Support immune and heart health.
-
Contain natural compounds that fight inflammation and oxidative stress.
Cashews
- Add plant-based protein and heart-healthy fats.
- Create a rich, creamy texture without dairy.
-
Known for its anti-inflammatory, digestive, and circulation-boosting benefits.
Ginger
- Known for its anti-inflammatory, digestive, and circulation-boosting benefits.
- Perfect for immune support during cold and flu season.
Creamy Roasted Butternut Squash Soup
Prep time: 15 minutes
Cook time: 40–60 minutes
Total time: 1 hour 10 minutes
Serves: 4
Ingredients:
- 1 whole butternut squash
- 2 bell peppers (1 red, 1 yellow — or 2 red)
- 1 bulb garlic
- 1 small onion
- 1–2 inches fresh ginger, grated
- ¼ cup cashew nuts (soaked in hot water for 15 minutes)
- 2-3 cups vegetable broth (depending on desire consistency)
- 1 teaspoon salt
- 1 teaspoon all-purpose seasoning herbs
- Dash of cayenne pepper, to taste
- Oil of your choice, for roasting
Directions:
- Prep the veggies
2. Preheat oven to 375°F (190°C).
3. Cut the butternut squash in half lengthwise and scoop out the seeds. Remove seeds from the bell peppers, peel the onion, and place all on a baking tray.
Drizzle lightly with oil. For the garlic bulb, slice off the top, drizzle with oil, and wrap in parchment paper. Place it in the tray.
4. Roast everything for 40–60 minutes, until soft and caramelized.
5. Once roasted, scoop the squash flesh into a blender. Add roasted peppers, onion, squeezed roasted garlic, soaked cashews, grated ginger, broth, salt, herbs, and cayenne pepper.
Blend until creamy and smooth.
6. Pour the soup into a pot and heat gently until warmed through.
7. Garnish with fresh herbs, a drizzle of olive oil, and serve with crusty bread or a grain bowl for extra protein.
Nutrition Breakdown (approximate)
| Nutrient | Whole Recipe | Per Serving (4 servings) |
|---|---|---|
| Protein | 36 g | 9 g |
| Fiber | 26 g | 6.5 g |
| Healthy Fats | 30 g | 7.5 g |
Why You Should Eat More Butternut Squash
Butternut squash isn’t just delicious — it’s a nutrient powerhouse.
It helps boost immunity, supports healthy skin, and provides steady energy thanks to its balance of fiber and complex carbohydrates.
It’s also one of the best sources of antioxidants that help protect your body from free radicals and inflammation.
8 comments
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I love all the information you share !!! Thankyou
I just made the butternut squash soup and it is divine 🧡