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Curried Butternut Squash Bisque with Cashew Cream (Vegan)

Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 6
Calories 141kcal
Author Lauren Keating


  • 1 medium butternut squash
  • 1 tablespoon olive oil
  • ½ onion chopped
  • 2 garlic cloves minced
  • 1 tablespoon hot Madras curry powder
  • 4 cups reduced sodium vegetable stock
  • ¼ cup loosely packed fresh cilantro chopped (for garnish)[br]

For the Cashew Cream

  • cup cashews
  • cup unsweetened almond milk or other non-dairy milk
  • 1 tablespoon lime juice
  • ½ teaspoon olive oil
  • 1 generous pinch sea salt


  • Heat the oven to 400ºF.
  • Cut the squash in half, length-wise, and scoop out the seeds. Place on a baking sheet, cut side down. Roast the squash for 30-40 minutes, or until it's very soft and the skin starts to bubble. Remove from the oven and let cool. Peel away the skin.
  • Heat the olive oil in a soup pot. Add the onions and garlic; cook 4-5 minutes, until soft but not brown. Stir in the curry powder and cook one minute. Add the squash and vegetable stock. Cook 5-10 minutes, or until heated through. Transfer to a blender and blend until smooth.
  • Serve topped with cashew cream and chopped parsley. [br]

For the Cashew Cream

  • Soak the cashews in 1 cup of water for at least 30 minutes. Drain. Add the soaked nuts, almond milk, lime juice, and oil to your blender; blend on high until smooth. Season to taste with salt.


Calories: 141kcal | Protein: 2.9g | Fat: 6.7g | Fiber: 3.7g