Creamy Roasted Acorn Squash Soup (Vegan and Dairy Free) This post may contain affiliate links.Read my disclosure policy.This healthy roasted acorn squash soup recipe made creamy with cashews – a great holiday side or vegetarian main – is dairy-free and vegan and absolutely delicious.Roasted Acorn Squash Soup There’s no cream in this creamy Roasted Acorn Squash Soup.
Instead, I puree the roasted squash with cashews to make this dairy-free soup.Pureeing soup with beans, potatoes, or nuts is one of my favorite ways to make soups creamy without dairy.Some other soup recipes that use this same method are Turmeric Roasted Sweet Potato and Macadamia Soup, Black Bean Soup, and Creamy Sausage and Potato Soup.
Though acorn squash is low in calories, it’s packed with nutrients.It’s high in fiber, vitamin C, and an excellent source of B vitamins, as well as magnesium and potassium.This acorn squash soup is high in fiber, gluten-free.
Using vegetable broth, and olive oil instead of butter and cashews to make it creamy, makes this soup vegan and dairy-free.Ingredients Red Onions: Peel and quarter two onions.Acorn Squash: Cut the acorn squash into wedges.
Olive Oil and Salt: Toss the onions and acorn squash with olive oil and salt.Broth: Use six cups of vegetable broth.Ginger: Mince fresh ginger.
Turmeric for a warm, earthy flavor and a pretty golden color Cayenne Pepper: Start with a pinch but add more for spicy.Cashews: Pureed c