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5 from 2 votes

Creamy Butternut Squash and Sausage Soup

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: dinner, lunch
Cuisine: American
Servings: 4 bowls
Calories: 403kcal

Ingredients

  • 4 tablespoons extra virgin olive oil divided
  • 8 ounces chopped or crumbled vegan sausage I like Field Roast Apple Sage (about 3 links)
  • 1 cup finely chopped white or yellow onion
  • ¾ cup finely chopped celery
  • ¾ cup finely chopped carrot
  • 1 tablespoon minced garlic
  • 2 cups diced butternut squash or sweet potato
  • 1 teaspoon fresh thyme or 2 teaspoons dry
  • ½ teaspoon smoked paprika
  • 4 cups vegetable broth
  • ½ cup raw cashews soaked* (see notes)
  • 2 cups chopped kale

Instructions

  • In a large pot, warm 2 tablespoons olive oil over medium heat. Add the chopped sausage and cook until evenly browned. Remove from the pot, transfer to a plate and set aside.
  • In the same pot, warm the remaining oil. Add the onion, celery, carrot and garlic. Cook for 5 minutes, then add the squash, broth, thyme and paprika. Bring to a low boil then reduce to a simmer. Cook until squash is fork tender, about 15-20 minutes.
  • Meanwhile, make the cashew cream by combining the soaked and rinsed cashews with ¾ cup water. Blend until smooth and creamy.
  • To the pot, add the chopped kale, cooked sausage and cashew cream. Cook until kale is wilted and everything is heated through, about 5 minutes more. Serve warm garnished with fresh thyme and/or pepitas, and enjoy!
  • Leftovers can be stored in a sealed container in the refrigerator for up to 5 days. I haven't tried freezing this soup but if you do please let us know how it is reheated in the comments!

Notes

Raw cashews should be soaked for at least 30 minutes in boiling hot water or 6hrs in room temperature water. Strain and rinse before blending in a high speed blender.
Alternatively, you can use a plain unsweetened plant milk. I find most store-bought plant milks to have a slightly sweet flavor which doesn't translate well to savory dishes for every palate (like my own) so I prefer to make homemade cashew cream instead. 

Nutrition

Calories: 403kcal | Carbohydrates: 32g | Protein: 16g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 1124mg | Potassium: 696mg | Fiber: 4g | Sugar: 10g | Vitamin A: 13233IU | Vitamin C: 31mg | Calcium: 117mg | Iron: 3mg