Raw Vegan Butternut Squash Soup

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raw vegan butternut squash soup blender It’s still cold out so I wanted to share with you a hearty soup to get you through the last bit of winter. This raw vegan butternut squash soup will warm you up and keep you full. It has plenty of butternut squash, carrot, celery, apples, and the list goes on. It’s a meal on its own. Super easy to make since it’s just essentially blending everything. This soup is better served warm, so I heat it up under 118° to keep it raw. I just love the butternut squash + sage combination.

When choosing a butternut squash, look for one that’s heavy for its size, and has a matte skin with no blemishes. Butternut squash is packed with antioxidants, beta carotene, vitamin B, and fiber. Paired with a carrot, it’s like a beta carotene soup!

butternut squash
Throw in all the ingredients and blend until smooth. How vibrant is this color? It’s almost neon! By the way, this recipe will make a nice thick soup, so feel free to add more water if you like a thinner soup.

raw vegan butternutt squash soup
I really recommend warming this soup up. If you have a high speed blender like Vitamix or Blendtec, just run the blender for about a minute and a half after it’s blended, until the temperature reaches 110°. Be sure to check the temperature often with a thermometer, so that it won’t go over 110°. Once it has reached 110°, transfer it into a bowl right away.

raw vegan butternut squash soup
If you don’t own a high speed blender, no worries! Just heat it up in a pot over the stove top. Put it on the lowest flame, and stir constantly so you don’t get a hot spot. Check the temperature carefully with a thermometer. Once it reaches 100°, turn off the heat and transfer into a bowl. You cut it a little short because the soup temperature will keep rising another 10°,  so it ends up becoming 110°.

raw vegan butternut squash soup
Top with cashew cream and pumpkin seeds and serve immediately so it doesn’t cool off!! This hearty soup and my raw vegan tomato basil soup will keep you warm through the winter. Enjoy!!

raw vegan butternut squash soup

Butternut Squash Soup
 
Prep time
Cook time
Total time
 
Author:
Cuisine: raw food, raw vegan, gluten-free
Serves: 4-5
Ingredients
Butternut Squash Soup
  • 4 cups butternut squash
  • 1 large carrot
  • 1 stalk celery
  • 1 large apple
  • 1 Tablespoon nutritional yeast
  • 1 small clove of garlic
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 Tablespoon olive oil
  • ½ cup cashews
  • 1¼ teaspoons salt
  • ¼ teaspoon sage
  • A small pinch of nutmeg
  • 2½ cups water

Cashew Cream (optional)
  • ½ cup cashews
  • 1 Tablespoon lemon juice
  • ¼ - ½ cup water
  • A pinch of salt

  • Some pumpkin seeds for topping (optional)
Instructions
Butternut Squash Soup
  1. Soak the cashews for 2-4 hours. Rinse and drain.
  2. Rough chop the butternut squash, carrot, celery, and apple to help the blender.
  3. Add all ingredients into the blender and blend until smooth. If you like a thinner soup, add more water until you achieve the desired consistency. Adjust the seasoning if it gets too watered down.
If you own a high speed blender:
  1. Keep running the blender for about a minute and a half longer, until the temperature reaches 110°. Be sure to check the temperature with a thermometer in between so it won't go over 110°. Once it reaches 110°, transfer it into a bowl right away.
  2. Top with cashew cream and pumpkin seeds (optional), and serve immediately.
If you don't own a high speed blender:
  1. Pour the soup into a pot and heat it up on the lowest flame on the stove top. Stir constantly so you don't get a hot spot. Check the temperature carefully with a thermometer. Once it reaches 100°, turn off the heat and transfer into a bowl.
  2. Top with cashew cream and pumpkin seeds (optional), and serve immediately.

Cashew Cream (optional)
  1. Soak the cashews for 2-4 hours. Rinse and drain.
  2. Add all the ingredients except for water into the blender and blend. Slowly add water until you achieve a smooth cream and no more.
Notes
If you choose to make the cashew cream for topping, make it before you make the soup.

Keeps for 3 days in the refregirator, stored in an air-tight container.

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