Creamy Butternut Squash Soup

Where should I begin? Pumpkin soup has been a favorite of mine for a long long time. It hugs your throat, your heard, and your entire being. A reminder that it's okay. Everything will be alright.


The flavors and the texture of this soup is what beyond perfect would be. The slight sweetness of the butternut squash, the aromatic flavors of thyme, and the spiciness in the back of your throat from the ginger. Ah. 


Creamy Butternut Squash Soup


  • 4 cups mashed roasted butternut squash
  • 1 medium onion sliced thinly
  • 2 garlic cloves minced
  • 3 cups water
  • 1 cup cashew milk or any plant based milk
  • 1 tbsp grated ginger
  • salt and pepper to taste
  • 1/2 tsp onion powder and sweet paprika
  • smoked paprika to taste
  • 1/4 tsp turmeric
  • 1 tbsp dried thyme or rosemary (use fresh if available)
  • Chopped almonds or pepitas for serving 


  1. Preheat the oven to 350F (175c) 
  2. Cut the butternut squash in half and scoop out the flesh and seeds
  3. Place facing down on the baking sheet
  4. Bake for 45-55 minutes or until very soft
  5. Scoop out the from the skin 
  6. Heat a large pan on medium heat and saute the onions until translucent
  7. Add the garlic and cook for 2 mins or so
  8. Add the spices except for the thyme 
  9. Then add the pumpkin and water
  10. bring to a simmer then lower the heat and add the cashew milk
  11. Turn off the heat and use an immersion blender to blend the soup
  12. Garnish with extra cashew milk, thyme, and chopped almonds

*I like my soup thick and creamy. If you prefer light soup, simply add more liquid.