Butternut Squash – Apple Soup {Roasted Veggies, Cashew Milk, Non Dairy, Vegetarian}


It’s hard to believe that it’s been over 2 months since my last blog! Between renovation and being busy at work, I didn’t have much time to cook anything special. We are not completely done, but things slowly going back to normal.

Today I am sharing the Butternut Squash-Apple Soup. This is a perfect recipe for fall! Slow roasting the squash, apple, and onion together makes them tender and flavorful. Cashew milk makes the soup rich and creamy. The combination of Granny Smith and red apples like Gala adds a tangy sweet flavor to this delicious soup. Serve with warm crusty bread for dipping.

Butternut Squash - Apple Soup {Roasted Veggies, Cashew Milk, Non Dairy, Vegetarian}

  • Servings: 6-8
  • Difficulty: easy
  • Print


  • 1 medium butternut squash, peeled, seeded, and cut into 1 inch pieces (about 12 cups)
  • 4 apples (2 Granny Smith and 2 red apples like Gala), peeled, cored, and cut into wedges (about 5 cups)
  • 1 large onion, diced
  • 2 garlic cloves, mashed
  • 2 teaspoons canola oil
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon thyme
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper or to taste
  • 1/8 teaspoon cinnamon
  • 3 cups cashew milk (recipe below); you need 1 cup raw cashews + 2 cups water

Cashew Milk:

Grind the cashews to a fine powder in a blender or food processor, stopping and stirring occasionally to ensure uniform grinding. Depending on the machine you use, this will take 1-3 minutes. Stop before the nuts turn into paste. Add 2 cups room temperature water, blend on medium speed for 30 seconds, and then stop and stir up any nuts that stick to the sides of the container. Blend on high speed to 2 minutes.


  1. Preheat the oven to 400 F. Line a baking sheet with aluminum foil.
  2. Put the squash, apples, onions, and garlic in a large bowl and toss with the oil, salt, thyme, nutmeg, cayenne and cinnamon. Arrange the mixture in a single layer on the prepared baking sheet ( use two baking sheets if needed) and roast until tender and lightly browned, about 45 minutes.
  3. Allow the ingredients to cool for 20 minutes, then transfer to a standing blender ( or use an immersion blender). Hold the lid down firmly with a clean, folded towel over it. Start on low speed and until smooth. Add up to 1 1/4 cups room temperature water, 1/4 cup in a time, until the soup has the desired consistency. Return to the pot, whisk in the cashew milk, reheat if needed, and adjust the seasoning. Ladle into bowls and serve hot. Enjoy!

Adopted from “True Food” book with minor changes

6 thoughts on “Butternut Squash – Apple Soup {Roasted Veggies, Cashew Milk, Non Dairy, Vegetarian}

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