An interesting twist on a classic soup that delivers on flavor and texture! This corn & butternut squash soup is vegan, gluten-free, and super easy to put together! The soup itself is only 9-ingredients and it’s so comforting for anytime you just want to huddle up with a homemade bowl of soup and a blanket.
That wouldn’t be fair to you, and you guys deserve my best.It’s been about a week since my last post and I miss sharing recipes with you guys! As some of you may know, I try to post recipes every five days, but sometimes life gets in the way. Recipes don’t work out as planned, I don’t have time for a grocery run, or I my photos don’t come out well and I don’t want to share anything with you guys that I’m not proud of!
But I’ve landed on a recipe I think is a winner.
Roasted butternut squash & corn soup.
Isn’t butternut squash so pretty?
The flavors in the soup are deep, comforting, and oh-so delicious!
My problem with most butternut squash soup recipes is their lack of texture. While I do love a creamy soup, I want to it to have at least a tiny bit of bite, you know?
Well my friends, this soup totally delivers on that front. AND the soup itself is only 9-ingredients. The cashew cream ands a few more ingredients, but you just blend those ingredients together and you are DONE. Plus the cream is optional as the soup is already luscious and creamy in it’s own right, but boy is the Jalapeño-cilantro cream tasty!
I bet it would also be really good with basil. If any of you try it that way, let me know. I’d love to hear how it turns out.
Please leave me a comment & rate this recipe if you try just the way it is too! And tag me in a picture on Instagram or Twitter @sippingonsoy so I can see what you guys make. I love seeing your pictures! It absolutely makes my day.
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Until next time, lovelies!
Roasted Butternut Squash & Corn Soup (w/ Jalapeno-Cilantro Cream)
This comforting fall soup is a little sweet, a little spicy, and the perfect soup to snuggle up with when the temperature starts to drop or you're feeling cozy.
Roasted Butternut Squash Soup
- 1 small butternut squash peeled & cubed
- 4 cloves garlic sliced
- 1 teaspoons olive oil (optional)
- 1/2 teaspoon black pepper
- 3 cups vegetable broth low sodium
- 1 tablespoon nutritional yeast (optional)
- 2 cups frozen corn kernels can use fresh
- 1 cup non-dairy milk (I used soy)
- 2 teaspoons cajun seasoning
- 1 jalapeno de-stemmed, deseeded, chopped
- 1/2 cup soaked cashews
- 1/4 cup water
- 1/4 cup non-dairy milk can substitute water
- 1/4 cup fresh cilantro loosely packed
- 1/2 teaspoon iodized salt
- 1/4 teaspoon cayenne pepper
Add cashews to some water and soak for at least an hour.
Preheat oven to 400 degrees Fahrenheit.
Place cubed butternut squash and sliced garlic on a baking sheet. (I used however much of my squash would fit onto my 15x10 pan in a single layer.)
Lightly brush the tops with oil and sprinkle on a bit of black pepper. You can omit oil and just brush with a bit of veggie broth or water for moisture.
Roast squash for 40 minutes, turning halfway through.
Once squash is done, add it to a blender with the veggie broth and nutritional yeast (if using) and blend until smooth. If you need to you can do this in batches.
Pour blended mixture in a large pot and add you non-dairy milk, cajun seasoning and corn. Stir until combined, bring soup to a light boil and cook until corn is warmed about five minutes.
Meanwhile add all the ingredients for the jalapeño cilantro cream into a blender and blend until smooth (about 2 minutes).
Garnish with cayenne pepper, cilantro, and/or jalapeño-cilantro cream and enjoy! Best served warm.
Looking for another fall inspired recipe? Check out these healthy pumpkin carrot muffins!