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Raw Vegan Butternut Squash Soup

February 17, 2015 By admin 1 Comment

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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
 
Print
Prep time
2 hours
Cook time
15 mins
Total time
2 hours 15 mins
 
Author: Mariko Sakata
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.
3.4.3177

Filed Under: Recipes, Soups

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  1. Raw Vegan Carrot Thyme Soup says:
    June 1, 2015 at 6:53 pm

    […] a raw vegan carrot thyme soup to add to your soup recipes like my raw vegan tomato basil soup and raw vegan butternut squash soup. Uber easy to make, just blend and it’s done! No fuss at all and done in […]

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

Whipping up some raw vegan chocolate granola for t Whipping up some raw vegan chocolate granola for the weekend🍫 Happy Friday!

週末のスナック用にローチョコレートグラノーラをデイハイドレーターへ🍫
クラブハウスではプラントベースについて色々お話ししていけたらと思います😊Instagramと同じ@marikosakataなので、宜しければフォロー宜しくお願いします🙋🏻‍♀️
Greening my broccoli sprouts🌱 Hello chlorophyll Greening my broccoli sprouts🌱 Hello chlorophyll💚

ブロッコリースプラウトに日光を当てて緑化💚 ブロッコリースプラウトは強力な抗がん作用、抗酸化効果、解毒作用のあるスルフォラファンを含みます🌱

ちなみに話は変わりますが、クラブハウスのアカウント(インスタ同様@marikosakata)を作りました🙋🏻‍♀️これからルームで色々とお話しできたらと思うので、ご興味のある方はフォロー宜しくお願い申し上げます🙇🏻‍♀️
Weekly sprouts prep for my salads and smoothies🌱 I took a break from them when I got too overwhelmed with work, but I’m back on the sprouting wagon🙋🏻‍♀️

サラダとスムージ用のレッドクローバーとブロッコリースプラウトの下ごしらえ🌱自宅で簡単にスプラウトできますよ🙆🏻‍♀️
My favorite Japanese vegan restaurant Shojin @shoj My favorite Japanese vegan restaurant Shojin @shojinlove is having an anniversary special! For today and tomorrow, their dynamite rolls (my favorite vegan sushi💕) are $10, so we took advantage and got the delivery🙌🏼✨ If you are a dynamite roll lover like me, don’t miss it☝🏻
Thank you so much @tomoko_inner_beauty for making Thank you so much @tomoko_inner_beauty for making me raw vegan cheese sauce recipe a  staple in your household🙏🏼 Extremely grateful and honored to have it so well liked by you✨

拙著の出版記念のイベントにもお越しくださったトモコさん @tomoko_inner_beauty 
拙著に含まれるチーズソースレシピをブログの頃からリピートしてくださっていて、大変嬉しく、光栄に思います。トモコさん、本当にいつもどうもありがとうございます🙇🏻‍♀️✨

Repost @tomoko_inner_beauty
・・・
Raw vegan cheese sauce 🧀

@marikosakata さんのご著書
「乳製品を使わない ヴィーガンチーズ」からローのチーズソース🧀🫕

このチーズソース🧀大好物でまりこさんがブログにレシピを載せていらした頃から何度作ったか分からないくらい
ずーっとリピートしています🥰🧀🧀🧀

パプリカを使っていて、チーズだけどヘルシー🧀✨✨✨

ブレンダーでガーッと混ぜるだけで
とっても簡単に出来てとってもクリーミー✨✨✨

この日はネットでポチったトルティーヤチップスが届いたのでディップしたくてパプリカ買いに走りました😂

思い起こせばまりこさんがブログにこのチーズソースを載せてくださった時もパプリカ買いに走ったなー🤣

「ローフード」の概念に収まりきれない魅力がまりこさんのレシピにはあって毎週アップしてくださるレシピが楽しみで楽しみで夢中で作っていました🥰✨✨✨

まりこさんが出版イベントをされた時もこのチーズソースが出て美味しくって、その時食べたのに🧀🥺
次の日作りましたもん😍🧀🧀🧀

いろいろ書きましたが要するに、とにかく美味しい♥️

写真は
ロメインレタス
トマト
サラダ玉ねぎ
ピーマン
きゅうり
紫キャベツ
のサラダに
チーズソースとトルティーヤチップスを乗せたもの🥗🌮

生のお野菜を盛り合わせたものです🥦

ブロッコリーは茹でて食べるイメージですが生でもとっても美味しくて😍
このチーズソースをつけて食べると止まりません🧀🥦🧀🥦✨

生で食べる時はブロッコリーの蕾が細かい方が美味しいです🥰
わたしは葉っぱの部分も好きで
茹でたりして食べてます🥦✨
ケールっぽくて大好きです🥦🥦🥦✨♥️



ーーーーーーーーーーーーーーーーー

YouTubeチャンネル作りました❣️
ゆったり癒しのスイーツ動画、ぜひご覧ください✨

20種類のギルトフリースイーツが動画で学べるudemy講座発売中✨

ローチョコレート🍫ローアイスクリーム🍨のプライベートレッスンをしています🍨

お申し込み、お問い合わせはメッセージをどうぞ🥰✨✨

 @tomoko_inner_beauty 

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Chickpea tempeh in the making✨
ひよこ豆テンペ作り✨
Chickpeas are still one of my favorite beans to ma Chickpeas are still one of my favorite beans to make tempeh with. I can’t wait for these to be done in a couple of days✨

色々な豆でテンペ作りを試した中でもひよこ豆テンペはお気に入りの一つ。今から出来上がりが楽しみ✨
発酵チェダーチーズを使ったヴィーガンチーズボード🌱🧀
拙著のレシピですが、オンデマンドクラスでも発酵ヴィーガンチーズの基礎のお話と共に作り方をお見せしています。ご興味のある方はプロフィールのリンクからご覧くださいませ。
Trying out pinto beans for tempeh✨ピントビーンズのテンペに挑戦✨
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