• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
School Night Vegan
  • Recipes
  • Subscribe
  • My Story
  • Contact
  • Cookbook
menu icon
go to homepage
  • Recipes
  • Subscribe
  • My Story
  • Contact
  • Cookbook
    • Instagram
    • TikTok
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Subscribe
    • My Story
    • Contact
    • Cookbook
    • Instagram
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Sides

    Spiced Squash & Root Soup with Cashew Cream

    Published: Nov 20, 2018 · Modified: Oct 13, 2022 by Richard Makin

    Publised on 20/11/2018. Last Updated on 13/10/2022 by Richard

    Jump to Recipe
    No ratings yet

    This guy’s a total winter game changer. My sister introduced me to this recipe about ten years ago when I was at university and it very quickly became my go-to soup recipe.

    Its super warming, spicy and slightly sweet with a luxurious creamy texture. The cashew cream is an excellent addition but if you’re short on time this would work well with any vegan cream or oatly creme fraiche. 

    Spiced Squash & Root Soup with Cashew Cream

    This guy’s a total winter game changer. My sister introduced me to this recipe about ten years ago when I was at university and it very quickly became my go-to soup recipe.
    No ratings yet
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4 servings
    Author: Richard Makin

    Ingredients

    For The Cashew Cream

    • 1 cup/160g raw cashews
    • ½ cup/125ml water
    • ¼ teaspoon maldon salt
    • ½ teaspoon garlic granules

    For The Soup

    • Large white onion
    • 3 cloves of garlic
    • 1 inch fresh ginger - peeled and chopped roughly
    • 1 inch fresh turmeric - chopped
    • 1 Large carrot
    • ½ butternut squash - seeded and cubed
    • ½ sweet potato - cubed
    • ½ teaspoon cinnamon ground
    • ¼ teaspoon ground coriander
    • ¼ teaspoon ground cumin
    • ¼ teaspoon ground ginger
    • 1 teaspoon Ras Al Hanout
    • ¼ teaspoon salt
    • 1 litre good veg stock
    • ½ can coconut milk
    • zest ½ lime

    Instructions

    For The Cashew Cream

    • Cover the cashews with cold water and leave to soak for minimum 20 mins. Drain the cashews and add to the cup of a nutribullet or high speed blender. Add the half cup of water, the salt and the garlic granules. Blend for around 30 seconds or until completely smooth. If the cream is too thick, add an extra tablespoon of water and blend again.

    For The Soup

    • Into a very large saucepan on medium high heat add a tablespoon of olive oil. When hot, add the chopped onion, garlic, fresh ginger and fresh turmeric. Sauté until the onion is starting to turn transparent.
    • Add all the spices and the salt and give everything a good stir. Add the vegetables and the stock and give it another good stir. Bring back to the boil, cover and simmer on a medium heat for 15 minutes.
    • Check a slice of carrot to ensure it’s cooked through. Once cooked, remove from the heat and carefully purée with a stick blender until completely smooth. Add the coconut milk and blend again until smooth. Taste and season if necessary.
    • Serve topped with a good sprinkle of lime zest and a good dollop of garlic cashew cream.

    Nutrition

    Serving: 1grams
    Tried this Recipe? Tag me Today!Mention @SchoolNightVegan or tag #schoolnightvegan!

    More Sides

    • Sticky Roasted Butternut Squash with Apricot & Harissa
    • a vegan sausage roll on a plate with mustard and caramelised onions
      Vegan Sausage Rolls with Mushrooms and Tofu
    • Vegan cornbread Stuffing
      Easy Vegan Cornbread Stuffing with Apricots & Pecans
    • Creamy Vegan Sweet Potato Soup (Coconut Free!)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to
    School Night Vegan

    Hey, my name is Richard Makin and I’m the guy behind School Night Vegan.

    I’m also the recipe developer, food stylist, photographer and author of best-selling cook book Anything You Can Cook, I Can Cook Vegan. I’m also the host of food podcast Lunchbox Time Machine.

    More about me →

    Popular Recipes

    • vegan chicken
      Vegan Chicken
    • vegan tiramisu
      Vegan Tiramisu
    • Vegan Whipped Cream
    • easy tofu marinades
      Easy Tofu Marinades
    Popular recipes
    Vegan Fall Recipes

    Featured on

    Footer

    ↑ Back to top
    • Privacy Policy
    • About

    • Contact
    • Subscribe

    Copyright © 2024 School Night Vegan

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required