Kabocha Squash Soup with Apples and Cashew Crema – Vegan
Nov 02, 2017, Updated Nov 01, 2023
Perfect for Thanksgiving! See my easy way to peel a Kabocha Squash. You’ll love the Cashew Crema with hints of maple & cinnamon ~ the Spiced Cashews make a terrific, crunchy garnish
A universal soup all and your Vegan guests will adore! Can make the soup ahead and freeze for a hassle- free Thanksgiving soup. The garnishes make it extra special.
Praise for Kabocha Squash:
-
Called Japanese pumpkin, kabocha began its history in Japan where it was favored for its sweetness and pleasing texture. Kabocha’s hard, deep green skin, boasts exceptional flavor to those who have had the pleasure of tasting its succulent, naturally sweet flesh.
-
With its deep yellow-orange flesh this squash boasts a buttery and tender texture. Rather sweet, its rich flavor combines that of a sweet potato and a pumpkin.
-
Kabocha squashes are available all year round, the best flavored ones are harvested in the late summer and early fall. Like many winter squashes, kabocha can vary in size with the average weighing two to four pounds.
Although I’m not a Vegan, I eat at least one vegan-meal a day… not too difficult for me as I adore most every vegetable (and love to cook!)
Thanksgiving is a holiday in which we can reflect on what we’re thankful for, contemplating gratitude and appreciation.
As families gather for what can be ‘the largest meal of the year’ – tastes and dietary changes are becoming more apparent.
I tested this soup with these changes in mind – Will there be vegans at my table?
Regardless, this soup is heavenly and delicious! Kabocha Squash has a sweet taste, velvety texture – perfect for soup.
I pumped up the apple flavor using my favorite apple – macoun, and added fresh apple cider to the pot.
Soaking raw cashews, then blending the mix creates a creamy, diary-like texture and delivers a wonderful texture and a slight nutty flavor. Make my Cashew Crema – a garnish for the soup jazzed up with soaked cashews, apple cider vinegar, coconut milk, filtered water, maple syrup and cinnamon. Tastes better with more zest than heavy cream or sour cream!
A quick little garnish – make my Spiced Cashews. Simple, no roasting in the oven necessary – Sauté raw cashew halves in a small skillet with a little coconut oil, then add spice mixes: curry powder and garam masala… and a pinch of sea salt.
Adds a nice crunch, looks pretty and extends the cashew, nutty flavor.
A wonderful vegan, creamy soup, perfect for Thanksgiving, Fall & Winter
Enjoy!
Karen
Kabocha Squash Soup with Apples and Cashew Crema – Vegan
Perfect for Thanksgiving! See my easy way to peel a Kabocha Squash. You’ll love the Cashew Crema with hints of maple & cinnamon ~ the Spiced Cashews make a terrific, crunchy garnish
Ingredients
- 1 medium kabocha squash, About 2 1/2 pounds; 6 cups
- 2 teaspoons coconut oil, organic
- 1 cup shallots, peeled, coarsely chopped
- 1 tablespoon garlic, peeled and minced
- 1 1/2 teaspoon curry powder
- 1 teaspoon garam masala
- 1/4 teaspoon crushed chili peppers
- 2 cups apples , peeled, coarsely chopped (I used Macoun apples)
- 4 1/2 cups vegetable broth*
- 1 cup fresh apple cider, check ingredients for no preservatives
- 1 cup raw cashews, divided (half for Cashew Crema) see recipe: Cashew Crema
- Spiced Cashews (garnish), see recipe below
Instructions
Make the Cashew Crema:
- Soak raw cashews in plenty of cool water to cover by one inch to soak. Cover and let stand for 6 hours, or overnight. Drain, rinse and divide – will use 1/2 cup for the Soup, and 1/2 cup for Cashew Crema.
- To the carafe of a blender: Add 1/2 soaked raw cashews with 1/4 cup coconut milk and 1/4 cup filtered water. Add flavorings: 1/2 teaspoon apple cider vinegar, 1 teaspoon pure maple syrup, a pinch of sea salt and a big pinch of cinnamon.Blend all on low to high speed until very creamy and smooth, about 30 seconds. (No need to clean the carafe if making the soup next!) Remove to a clean glass bowl or container. Refrigerate if not using within an hour. Will stay for about 5 days.
Make the Soup:
- Prick the Kabocha Squash all over with a fork and place in microwave on a plate. Cook until squash has softened, and you can easily cut through it – 5 – 6 minutes.
- Cut squash into 8 large wedges, remove and discard seeds. Cut away and discard peel – this should be quite easy, as the skin has softened. Cube the squash into 1 1/2 inch pieces.
- In a heavy, non reactive soup pot (I used an enamel coated cast iron one) add coconut oil, melt over medium heat.Add the squash, stir to incorporate, for 3 minutes until lightly browned. 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.
- Add the vegetable broth and apple cider, raise heat, bring to a boil. Cover, turn heat down to low and simmer for 15 – 20 minutes, until all has softened nicely.
- Take off heat and cool slightly. 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. Pour into a large bowl or pot. Blend the second half of the soup for just 5 seconds – or until a little chunky. (You may also blend very smooth.) Add to the other soup and mix well.
To serve:
- Ladle soup into individual bowls. Top with Cashew Crema (see photos) ~ Dollop some on the side of soup, and drag a sharp knife through it to create a pattern. Top with Spiced Cashews and fresh herbs (I used marjoram leaves.)
Spiced Cashew Garnish:
- 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. Stir to toast spices a few seconds. Add 1/4 cup raw cashew halves, stir and cook until they are lightly golden brown. Remove to a clean plate and cool. Sprinkle with a pinch of sea salt. Adding cashews to the soup will result in a creamy, dairy free soup.
- Main ingredients in spices used: Curry: turmeric, chili, coriander, garlic, cumin, cinnamon and bay leaves.Garam Masala: coriander, black pepper, cumin, ginger, cinnamon and cloves.
Notes
*Organic Better Than Bouillon Vegetable Base is a wonderful time saver – and much more delicious than boxed vegetable broths… if you are not making it from scratch! Available in supermarkets and health food stores. Note: This is high in sodium taste as you go. Only use "Organic" - regular one has natural flavorings (they are not natural!)
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 160kcalCarbohydrates: 24gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 10mgPotassium: 540mgFiber: 4gSugar: 10gVitamin A: 1281IUVitamin C: 15mgCalcium: 45mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
Just made this soup and thought it was wonderful. Never cooked kabocha squash before and liked the instructions to prick and microwave first. Always intimidated because winter squashes are hard and difficult to cut. Wasn’t difficult and had a bright color and sweet taste. I did make the cashew crema as I am trying more vegan recipes. Well, it’s delicious. The perfect topping. Next time I will make a double batch and freeze. Thanks for this interesting soup.
Thank you Mary for this detailed review!! I too love this soup! I am teaching it at my upcoming “The Best of Thanksgiving” Cooking Class.