Creamy Squash Soup

Eliminate dairy in your squash soup by adding raw cashews!
  • Total time

    15 min
  • Level

  • Servings

    4 servings


  • 4 cups peeled and cubed squash (butternut, kabocha, acorn, etc.) (500g)
  • 1/4 cup raw cashews
  • 3 cups water
  • 2 tablespoons Yondu


    1. In a medium pot over high heat, add squash, raw cashews, and water. Bring to a boil, reduce to a simmer and cook until squash is tender, about 15 minutes.
    2. Puree mixture until smooth. Stir in Yondu and 1/2-1 cup water, depending on desired consistency.
    3. Garnish with sautéed swiss chard and toasted cashews, if desired.

    Substitute your favorite squash for a subtle change.