Betsy’s butternut squash soup recipe makes for the perfect Fall appetizer, lunch, or dinner. Thanks to Betsy’s Best Cardamom Cashew Butter the soup is loaded with flavor and the nutrients to satisfy. The “Nutty” topping adds a nice crunchy contrast to the creamy broth. Trust Betsy! It will be #LoveAtFirstTaste!
1 bag chopped butternut squash or 1/2 squash cooked and chopped
1/4 tsp cardamom
1 can unsweetened coconut milk or almond milk
1/2 tsp sea Salt
1/2 tsp garlic powder
1/4 tsp chili powder (optional but recommended)
Nut Pesto Topping:
3/4 cup unsalted cashews
2 Tbsp honey
1 handful fresh cilantro, chopped
1 handful fresh mint, chopped
1/4 tsp sea salt
Step By Step Butternut Squash Soup Recipe Directions:
Step 1: First make the pesto.
Step 2: Add all pesto ingredients in a blender or food processor and pulse until the cashews resemble small bits similar to the look of pesto.
Step 3” Remove and set aside.
Step 4: No need to clean the blender or food processor.
Step 5: Now place all of the ingredients for the soup in the blender or food processor and blend until smooth and creamy.
Step 6: Remove and if eating right away place on the stove and cook until bubbly.
Step 7: Remove and place in bowls and top with nut pesto.
Step 8: Enjoy your butternut squash soup with Cardamom Cashew Butter Pesto topping!!!
Recipe Yield: Four 1-cup servings
As a registered Dietitian, Betsy is always looking for ways to make healthy eating easier. Her butternut squash soup recipe is also great stored in empty Betsy’s Best jars and throw in the freezer for single serve use. Just place in the fridge the night before and it will thaw in time for lunch the next day!
What was your favorite part of the recipe? Was it the butternut squash soup or was it the cardamom cashew butter pesto topping?