Curried Butternut Squash Soup with Silk Almond & Cashew Milk

Curried Butternut Squash Soup with Silk Almond & Cashew Milk

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Not to toot my own horn, but so far healthwise, 2018 has been going really well! I have been consciously shopping for products and ingredients that offer purposeful nutrition. By only having foods that are better for me in my household, meal time is automatically more healthful!

Silk has made it easier for me to make better choices because they offer products that are delicious, wholesome and make my family feel good. Some of my friends made some severe New Year’s resolutions and have already crashed and burned off the resolution pathway. Extreme dietary marching orders such as no sugar, no fat, no this, no that is just not realistic, nor sustainable. That’s why I really like Silk’s new Progress is Perfection campaign because it fights the notion that “extreme” is the only path to being healthier. Baby steps, baby! I have found that slight tweaks to my dietary behavior over time is what has resulted in true change.

Silk just came out with two new products that I was very excited to try out – Silk Almond Cashewmilk Omega 3 & Silk Almond Cashewmilk Prebiotics, both in the half gallon size. Not only are these Silk Almond Cashewmilks creamy and rich tasting, but they are also Non-GMO, Lactose-Free and Gluten Free.

I decided to lighten up my Curried Butternut Squash soup by replacing milk with the Silk Almond Cashewmilk Omega 3.  It was a hit with my family, and I hope you enjoy it as well!

You Will Need:

Serves 4

  • 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 Silk Almond Cashewmilk Omega 3
  • (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 Silk Almond Cashewmilk Omega 3 Half Gallon. 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!



I found Silk Almond Cashewmilk Omega 3 Half Gallon and Silk Almond Cashewmilk Prebiotics Half Gallon at my local Walmart Neighborhood Market. 

Health can be hard, but feeling healthier doesn’t have to be. By using products like Silk Almond & Cashewmilks, lightening up a recipe is suddenly very easy. Remember, small victories are still victories!