Winter Squash Soup
Recipe type: Soup, Snack, Lunch, Dinner
Cuisine: Vegan, Gluten-Free, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: ~8 bowls
A creamy, delicious winter squash soup spiced with pumpkin pie flavors.
To Roast Squash:
  • 1 kabocha squash, halved, skinned, and seeded
  • 1 small butternut squash, cut, skinned, and seeded
  • oil to coat squashes
  • pinch of salt and pepper
For the Blender:
  • 4 cups vegetable broth
  • ¼ cup soaked cashews, drained
  • 2 cloves garlic
  • salt to taste(depends on how salty your broth is)
  • 1 teaspoon pumpkin pie spice (I use Trader Joe's)
  • ½ teaspoon rosemary
  • 2 tablespoons maple syrup
Optional toppings
  • cashew sour cream
  • raw pumpkin seeds
  • pumpkin pie spice
  1. First soak your cashews!
  2. Preheat oven to 400 degrees.
  3. Coat squash pieces with oil.
  4. Lightly oil baking sheet.
  5. Roast squash on baking sheet for about 45 minutes or until tender when poked with a fork.
  6. Remove squash from oven and let cool for a few minutes.
  7. Cut squash into a large dice.
  8. Fill Vitamix or high-speed blender with squash and rest of ingredients.
  9. Give it a whiz until everything is blended smooth.
  10. Pour into bowl, top with your favorite things, and enjoy.
Recipe by Appleseed Cuisine at