This butternut squash soup is a delicious fruit soup. While typically thought of as a vegetable, butternut squash is a fruit. This is one of the reasons the flavors work so well with flavors like cinnamon, nutmeg, allspice.
For this recipe, we use a luxurious cashew cream to add creaminess and fatty flavor to plant-based recipes. Cashew cream is an excellent substitute for everything from cream cheese to thickeners for custards and soups to pastry cream.
Why Butternut Squash?
Butternut squash is extremely versatile. In addition to this soup, consider these uses of butternut squash:
- Cut the squash into cubes and roast in the oven with olive oil, salt and pepper
- Move over sweet potatoes, butternut squash are the newest fries on the block.
- Top salads with roasted butternut squash to add a boost of fiber and vitamin A.
- Make a savory alfredo sauce with butternut squash puree and nutritional yeast.
- Toss chunks of butternut squash into stews and chili.
- Use butternut squash instead of potatoes in curries
Is it good for me?
Butternut squash is very high in Vitamin A and contains the carotenoids beta-carotene, beta-cryptoxanthin, and alpha-carotene which gives the distinct color to the fruit. These compounds can then get converted into retinoic acid and may help to support eye health.
Vitamin A is also critical for the regulating cellular growth, bone health and immune function.
Butternut squash is also rich in vitamin C — a nutrient critical for immune function, collagen synthesis, wound healing, and tissue repair.
Both vitamins A and C work as potent antioxidants in your body. This protects cells from damage caused by free radicals.
Make it A Meal
Let this Butternut Squash Soup be the start of a fall holiday meal, and put this Shepherd’s Pie with Gravy on the main stage after the appetizers.
