Roast Cashew Soup with Butternut Squash & Ginger (dairy-free, vegan)

This is well and truly the soup of the month here in Trinity’s Kitchen. A firm reader favourite from my book Angelicious.

Most of the time involved in creating this soup is spent waiting for things to bake and cook quietly in the background, whilst you can be getting on with something else in the kitchen. The roast cashew in this is a real gift as it entwines it’s rich, silken earthiness amidst the other ingredients. With ginger, coriander, roast garlic and squash, it creates an exciting feast of gently sweet, aromatic and delectable deliciousness.

Enjoy! Please do feel free to let me know how you get on in the comments below…


5.0 from 3 reviews
Roast Cashew Soup with Butternut Squash, Ginger & Coriander (dairy-free, vegan)
Prep time
Cook time
Total time
A delicious thick creamy roast cashew soup, using butternut squash, ginger, coriander and celery.
Recipe type: Soup, Lunch
Cuisine: Dairy-free, Vegan, Healthy
Serves: 2-3
  • 1 butternut squash (750g to 1kg/ 2lbs)
  • 75g cashews (1/2 cup)
  • 3 large garlic cloves
  • 1 large celery stalk
  • 1 heaped teaspoon ginger (grated)
  • 1 heaped tablespoon ground coriander
  • 1 teaspoon celtic sea salt
  • 600ml water (2½ cups)
  • Few sprigs of parsley (optional)
  • Extra roasted cashew nuts (optional)
  1. Halve the butternut squash and scoop out the seeds. Bake in a preheated oven at gas mark 7 (220C/425F) for about an hour.
  2. Evenly spread the cashews on a baking tray and bake in the oven for about 15 minutes (or until tanned).
  3. Bake the garlic in the oven for 15 minutes (keeping on the skin for now).
In the meantime…
  1. Slice the celery stalk and pop into a pan.
  2. Finely grate a heaped teaspoon's worth of ginger and add to the pan along with the ground coriander, sea salt and water. Put to the side until the other ingredients have baked.
  3. When ready pop the garlic out of its skin and add to the pan.
  4. Scoop the butternut squash out of its skin and add to the pan.
  5. Toss in the cashews, turn on the heat and let the pan cook for about 25 minutes.
  6. When cooking time is over, blend contents until smooth, garnish with parsley and cashews and serve.
This Roast Cashew Soup recipe is from my book Angelicious. Click here to check it out.

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Roast Cashew Soup PIN


  1. Kari January 20, 2016 at 6:40 pm - Reply

    I’ve never had cashew soup but this looks delicious!

  2. ManicMom January 21, 2016 at 1:21 am - Reply

    Yum. I love butternut squash. I wonder if I could use a different nut besides cashews? My husband is allergic to those and almonds and peanuts, but not walnuts or pine nuts. I know, he’s weird.

    • Not weird at all 🙂 Pine nuts would work a dream with this recipe. I’d also love to try it with roasted hazelnuts or brazil nuts. I know coconut is awesome here too (although I put coconut in most things already).

  3. Aarika January 21, 2016 at 3:23 am - Reply

    You make THE most delicious foods, Trinity! Can I come eat at your place every day? =) I love checking your blog on a weekly basis because I always find creative healthy foods. I love the idea of using cashews, especially roasted cashews in a soup. Brilliant! I can’t wait to make this soup. Love and light to you!

  4. Rachel January 23, 2016 at 5:01 pm - Reply

    Besides all of the lovely recipes you provide, your joy and compassion are infectious! Thanks for sharing. And thanks for caring so much about all of the sentient beings in this world!

  5. Jan January 23, 2016 at 11:04 pm - Reply

    Hi Trinity,
    This is GREAT ! Thanks so much for sharing.
    Here is a tip that I learned years ago from a chef that works a treat! Try peeling ginger with a small spoon. Brilliant! – as you say in the UK. :).
    Much love from here,

  6. The Vegan 8 February 13, 2016 at 2:40 am - Reply

    I am planning on making this soup hopefully this coming week, I haven’t been able to forget about it! It’s just right up my alley and such a stunning soup Trinity! Love your recipes and how beautiful everything always looks!

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