Making dietary changes can be challenging, but it’s easier when you have nourishing foods readily available. That’s why I’ve been focusing on stocking my kitchen with wholesome ingredients. This not only makes mealtimes healthier but also simplifies cooking.

This recipe for Curried Butternut Squash Soup is a perfect example. I’ve replaced traditional milk with a creamy Almond Cashew Milk blend, but feel free to use your favorite plant-based milk alternative. This lighter version is still incredibly flavorful and a hit with my family. I hope you enjoy it too!

Curried Butternut Squash Soup with Nut Milk Recipe

You Will Need:

Serves 4 – Prep time about 1 hour

• 1 1/2 tablespoons olive oil
• 1 medium onion, chopped 
• 3 garlic cloves, minced
• 15 ounces of cubed, peeled butternut squash
• 1 teaspoon sea salt
• 1 teaspoon garam masala
• 1/teaspoon cumin
• 1/2 teaspoon red pepper flakes
• 1/2 cup water
• 2 cups nut milk
• (optional) roasted pumpkin seeds & diced green onion to sprinkle on top
• (optional) grated nutmeg

How to Prepare:

In a stock pot, saute the garlic and onions in olive oil until softened. Add cubed butternut squash until edges look translucent and soft.

Pour in two cups of nut milk. Add spices and stir. Cover and let the soup simmer for 8 minutes on low. Add in the 1/2 cup of water, stir and let simmer for 5 more minutes.

Let soup cool for 5 minutes. Carefully transfer hot soup mixture to a food processor. Process for 2 minutes until soup is creamy and blended.

Serve hot soup into shallow bowls and top with diced green onions and toasted pumpkin seeds.  

Although garam masala has nutmeg in it, I like to sprinkle more nutmeg on top of my soup for an extra rich spice kick!