You’ll love this cashew crema with hints of maple and cinnamon. The spiced cashews make a terrific, crunchy garnish that perfectly contrast the creamy, sweet kabocha base. This is a universal soup that all your company will adore.

Kabocha Squash Soup With Apples and Cashew Crema [Vegan, Grain-Free]



For the Soup:

  • 1 medium kabocha squash or (6 cups) from a 2.5-pound squash
  • 2 teaspoons coconut oil or neutral oil
  • 1 cup shallots, peeled, coarsely chopped
  • 1 tablespoon fresh garlic, peeled and minced
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon garam masala
  • 1/4 teaspoon crushed chile peppers, adjust to your level of spiciness
  • 2 cups fresh apples, peeled and coarsely chopped
  • 4 1/2 cups vegetable broth
  • 1 cup fresh apple cider
  • 1/2 cup soaked cashews

For the Crema:

  • 1/2 cup soaked cashews
  • 1/4 cup coconut milk
  • 1/4 cup water
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon pure maple syrup
  • Pinch of sea salt
  • Big pinch of cinnamon

For the Cashews:

  • 1/2 teaspoon coconut oil
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon garam masala
  • 1/4 cup raw cashew halves
  • Pinch of sea salt


To Make the Soup:

  1. Soak raw cashews in plenty of cool water to cover by one inch to soak. Cover and let stand for 6 hours, or overnight.
  2. Drain, rinse and divide – will use 1/2 cup for the soup and 1/2 cup for cashew crema.
  3. Prick the kabocha squash all over with a fork and place in microwave on a plate.
  4. Cook until squash has softened and you can easily cut through it; 5 – 6 minutes.
  5. Cut squash into 8 large wedges, remove and discard seeds.
  6. Cut away and discard peel.
  7. Cube the squash into 1 1/2-inch pieces.
  8. In a heavy, soup pot add coconut oil and melt over medium heat.
  9. Add the squash, stir to incorporate, for 3 minutes until lightly browned.
  10. Add the next six ingredients: shallots through apples. Stir up and cook over medium heat for three minutes to lightly color the ingredients and toast the seasonings.
  11. Add the vegetable broth and apple cider, raise heat and bring to a boil.
  12. Cover, turn heat down to low and simmer for 15 – 20 minutes, until all has softened nicely.
  13. Take off heat and cool slightly.
  14. To the carafe of a blender: add half the soup with 1/2 cup soaked, raw cashews. Blend low to high speed about 30 seconds, or until very smooth.
  15. Pour into a large bowl or pot.
  16. Blend the second half of the soup for just 5 seconds or until a little chunky. Add to the other soup and mix well.

To Make the Cashew Crema:

  1. Add 1/2 soaked raw cashews with 1/4 cup coconut milk and 1/4 cup filtered water to a blender.
  2. Add flavorings: 1/2 teaspoon apple cider vinegar, 1 teaspoon pure maple syrup, a pinch of sea salt, and a big pinch of cinnamon.
  3. Blend all on low to high speed until very creamy and smooth, about 30 seconds.
  4. Remove to a clean glass bowl or container.
  5. Refrigerate if not using within an hour. Will stay for about 5 days.

To Make the Spiced Cashews:

  1. Heat 1/2 teaspoon coconut oil in a small 7-inch skillet over low-medium heat. Add 1/4 teaspoon curry powder and 1/4 teaspoon garam masala.
  2. Stir to toast spices a few seconds. Add 1/4 cup raw cashew halves, stir and cook until they are lightly golden brown.
  3. Remove to a clean plate and cool. Sprinkle with a pinch of sea salt.

To Serve:

  1. Ladle soup into individual bowls. Top with cashew crema! Dollop some on the side of soup, and drag a sharp knife through it to create a pattern.
  2. Top with Spiced Cashews and fresh herbs (marjoram leaves are a great choice)

Nutritional Information

Total Calories: 1876 | Total Carbs: 192 g | Total Fat: 91 g | Total Protein: 96 g | Total Sodium: 1296 g | Total Sugar: 114 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.