I first made this Creamy Roasted Butternut and Carrot Soup on a busy weeknight that was especially cold. It’s one of those “toss it all in” recipes that ends up being rich in flavor, wonderfully nourishing, and totally comforting. It’s plant-based, vegan, gluten-free, and is made with just 9 ingredients. You basically soak cashews, roast veggies, toss with veggie broth and spices into a blender, and blend it all up.
This recipe is a bit different from my Roasted Squash Soup with Almond Cream that I posted last Fall. It’s made with cashews and carrots and spiced with cumin for a sweet, nutty flavor and thick, smooth texture.
Top this with sautéed mushrooms, roasted chickpeas, and kale and eat in a bowl for dinner or take on the road in a mason jar for lunch. Enjoy!
- 1 large butternut squash (about 3 lbs), peeled, seeded, and cut into 1-inch pieces
- 4 large carrots, peeled and cut into medium pieces
- 1 white onion, cut into thick pieces
- 2 tablespoons olive oil
- 2 cloves garlic, whole
- 2/3 cup raw cashews
- 4 cups veggie broth
- ½ teaspoon sea salt
- 1 teaspoon cumin
- Optional toppings
- Sauteed mushrooms
- Roasted Chickpeas
- Sauteed Kale
- Preheat your oven to 425*F
- Start by soaking your cashews. I never have time to soak them overnight, so my trick is to cover them with boiling water from my tea kettle for about 5-30 minutes while I prep the remaining ingredients.
- Next, start peeling and cutting your carrots, butternut squash and onions. You want the pieces to be about 1-inch chunks so they aren’t too time-consuming to prep. Toss them with the garlic cloves in the olive oil and sea salt. Roast for about 30 minutes.
- Remove the veggies from the oven and add them to a large blender (I use my Vitamix). Drain the water from the cashews that are soaking and add the cashews in followed by the veggie broth and cumin.
- Blend for about 1-3 minutes, or until the soup is nice and smooth. Transfer to a medium pot and heat to your liking, then serve on up!
- I love topping this soup with sautéed mushrooms and kale and roasted chickpeas. They’re absolutely gorgeous and add some great texture.