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Butternut squash soup
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5 from 10 votes

Butternut Squash Soup With Toasted Cashews

Butternut squash soup with toasted cashews. Serves 8 as a small starter or 4 as a main course.
Prep Time5 mins
Cook Time40 mins
Course: Soup
Cuisine: American
Servings: 8 people
Calories: 145kcal
Author: Cynthia


  • 1 butternut squash about 2 pounds or 6 cups cubed.
  • 4 cups chicken broth (or vegetable broth for vegetarian/vegan)
  • 1 shallot minced
  • 2 cloves garlic minced
  • 2 Tablespoons butter
  • 2 Tablespoons extra virgin olive oil
  • 1 sprig of thyme
  • 1 bay leaf
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup Heavy cream use to thin to desired consistency
  • 1 teaspoon Kosher salt (to taste)
  • 1/2 teaspoon white pepper (to taste)
  • 1/8 cup raw cashews chopped and toasted for garnish


Roasting and preparing the squash. Skip this step if you are using already prepared squash from the grocery store.

  • Preheat oven to 350 degrees F.
  • Halve squash and place cut side up in a baking pan with 1/2" of water. bake uncovered for about 45 minutes. Squash won't be fully cooked, but slightly tender. Cool.
  • Using a vegetable peeler, peel of outer skin and scrape inside to remove seeds and stringy fibers. Cut into cubes. Should yield about 6 cups.

Finishing the soup. Start here if you have cubed and prepared squash.

  • In a Dutch oven or large pot heat butter and oil until hot and shimmering.
  • Add shallots and stir, for a minute or two, then add garlic and stir.
  • Next, add squash and broth and bring to a boil. Add thyme and bay leaf, reduced heat and cover.
  • Simmer on low about 30 minutes until squash is tender. Remove bay leaf and thyme sticks, if there are any
  • Puree soup using an immersion blender or upright blender, until smooth.
  • Return soup to pot, add half and half or cream to thin to desired consistency. Finish with toasted, chopped cashews and a drizzle of cream.
  • To toast the cashews, shake in a small frying pan over medium heat until light and golden.


Serving: 1g | Calories: 145kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 753mg | Potassium: 453mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10162IU | Vitamin C: 28mg | Calcium: 58mg | Iron: 1mg