I love butternut squash soup! It’s so wholesome- sweet, warm, creamy, and full of goodness! Whenever I don’t feel well, I make a big batch of this soup- it just feels like healing! You don’t need to be under the weather to enjoy this soup, though! It is a great lunch choice, and makes an excellent starter for a dinner.

Butternut squash has a variety of nutritional benefits. It’s a good source of vitamin E, vitamin B6, folate, and potassium. It’s delicious, healthy, and filling. Cauliflower and fennel bulk up this recipe, bringing with them a long list of benefits such as vitamin C, folate, fiber, protein and riboflavin. I decided to complement the earthy, sweet flavours of these vegetables with cumin and garlic, and added in some hemp seeds and cashews for additional protein and omega 3 fatty acids. The cashews also add a rich, creamy quality to the soup, giving it body and substance.

If you have a Vitamix, this is an excellent opportunity to use it! I love my Vitamix, and use it almost every day. It makes smoothies, sauces, soups and ice cream, and has both hot and cold settings! This recipe is made significantly easier with the use of the Vitamix- because it has the ability to heat soup, everything just gets thrown in and the machine does the rest. If you don’t have a Vitamix, this recipe is still pretty easy to put together. Chop all of the vegetables, sweat them lightly in the bottom of a big pot, add a small amount of water, and simmer for 15 minutes. Puree the soup, either in an immersion blender or in a food processor, and return the puree to the pot to continue cooking. If you feel the consistency could be smoother, add more water and allow the mixture to reduce slightly while stirring constantly.

I hope you enjoy this easy, healthy butternut squash soup! Eat well to live well!

Butternut Squash Soup
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Course: Soup
  • Half of butternut squash
  • Half of cauliflower
  • 1 fennel
  • 1 garlic clove
  • 1 tsp ground cumin
  • tbsp hemp seeds
  • handful of cashew nuts
  • Himalayan pink salt
  • Pumpkin seed oil (optional)
  1. 1. Saute vegetables for 15 minutes in a large pot with 1 cup water.

    2. Transfer ingredients to a blender, and puree until smooth.

    3. Return the pureed mixture to the pot, and simmer for another 10-15 minutes.

    4. Pour the soup into bowls. Finish with pumpkin seed oil.

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