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Restaurant Quality Butternut Squash Soup

Oct 20, 2020

It can’t get much more fall than this swing and a homerun of a soup that is so delectably delicious it’ll leave you questioning your life choices as to why you didn’t go to culinary school, its so.damn.good (and so easy, I might add!)

It’ll make you want to have everyone you know over for dinner and amaze them with your culinary prowess.  It’s packed with nutrition, color, flavor, and all the things that fall dinner dreams are made of. 

Why do we love butternut squash?

The question should honestly be why DON’T we love butternut squash? It’s such an all-star this time of year!

Butternut squash is chock full of beta-carotene, which is the all important precursor to vitamin A . Vitamin A is is extremely important for healing, repair, eye health and protecting against UV damage. Butternut squash also contains minerals and micronutrients that I know you’ve heard of before — iron, vitamin E, B vitamins and omega-3s. Butternut squash supports healthy immunity, reduces inflammation, helps prevent and fight certain cancers, helps maintain healthy bones, and helps mitigate PMS symptoms.

The fennel that is called for in this recipe is also a gem.

It is high in fiber, aids in digestion, helps eliminate bloat/gassiness, contains significant amounts of vitamin C, A, K, folate, calcium, copper, zinc and selenium.

It supports eye health and decreases your risk of cardiovascular disease! It is warming and crunchy, with loads of anti-inflammatory and antioxidant benefits.




Butternut Squash Soup with Cashew Cream

For the soup

  • 1 medium yellow onion, diced

  • 3 large cloves garlic, crushed

  • 1 fennel bulb, sliced

  • 2 carrots, diced

  • 1 whole butternut squash, seeded and diced

  • 1 medium green apple, diced

  • 4 cups chicken stock

  • S & P to taste

  • Butter or coconut oil for saute-ing


For the cashew cream

  • 2 cups raw unroasted and unsalted cashews

  • 2 cups hot water

  • 2 tsp lemon juice

  • ½ tsp sea salt

  • 1/8 tsp nutmeg



Place the cashews in a blender.

Pour the hot water on top of the cashews and let sit for 10-15 minutes.

Add the lemon juice, salt, and nutmeg to the cashews and water and blend until creamy smooth.

Set aside until you are ready to serve the soup.


Heat your butter or coconut oil over medium heat in a large pot.

Add your onion, garlic, fennel, carrots, butternut squash and green apple to the pot, stirring for 3-4 minutes until fragrant.

Add the chicken stock and S & P.

Bring to a low boil.

Remove from heat as soon as you get a low rolling boil.

Allow to cool for a few minutes, then add the soup contents to your Vitamix or Blendtec, or use an immersion blender.

Return the blended soup to the pot and place over low simmering heat until ready to serve.

Ladle into soup bowls, drizzle the cashew cream over top your soup and ENJOY!!


If you liked this recipe, you can find several others like it included in my free Power of Plants Meal Guide that you can download here!

What did you think?  How do you like to enjoy butternut squash at fall time?


Happy Cooking!


Emily 😊

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