Butternut Squash-Cashew Soup

This dashing Butternut Squash-Cashew Soup makes a delicious and elegant first course for any winter holiday celebration. Serve it at your party this weekend to receive raves from your guests!


In this impressive offering, raw cashews are blended with steamed butternut squash, standing in flawlessly for cream in this simple to prepare potage, while fresh thyme provides a lovely, delicate flavor. Happy cooking!


Butternut Squash-Cashew Soup

Makes 6 Servings



5 cups peeled, seeded and cubed butternut squash (cut in 1 to 2-inch cubes)

Leaves from a 3 to 4-inch sprig of fresh thyme (see note)

1½ cups water, plus more as needed

½ cup raw cashews

1 teaspoon tamari

¼ teaspoon sea salt, plus more as needed

Freshly ground pepper, to taste



6, 3/4-inch fresh thyme sprig, tops of stems only


Fit a steamer basket into a large pot with a tight-fitting lid. Add 2 inches of cold water, then add the squash and thyme leaves. Cover, bring to a boil, and steam for 20 minutes or until the squash is very soft. Put the squash mixture in a large bowl. Let cool for 20 to 30 minutes.


Put the butternut squash and thyme, along with the remaining soup ingredients in a blender and process until smooth. For a thinner soup, add a bit more water if needed to achieve the desired consistency, blending briefly after each addition.


Pour the soup into a medium-sized soup pot. Put the pot over medium-low heat and simmer, stirring often, until heated through, about 10 minutes, adding more water, if needed, to achieve the desired consistency. Taste and season with more salt and the freshly ground pepper, if desired. To serve, ladle the soup into small bowls. Garnish each serving with a sprig of thyme and serve.


Chef’s Note: To remove thyme leaves from the stems place your fingers at the top of the stem and firmly slide the leaves down the woody stem. The leaves will easily come off of the stem.