(Sunshine Nut Co. generously provided me with the cashew product for this post. As always, all opinions are my own! Thank you so so much for reading and supporting the brands that I love!)
My love for this soup knows no bounds. I can’t even begin to explain how creamy and delicious it is! Omg. The cashews seriously make this the silkiest bowl of heaven. The creaminess is on another level!
We’re finally getting into soup season in my neck of the woods. It was brutally cold the day I made this and it was the most comforting thing I could possibly think of. It’s so luxuriously creamy I can’t even stand it!
I used Sunshine Nut Co.’s spark of spices cashews in the soup which helped to make it super creamy without having to add any milk or cream. They have the nicest touch of spice that add a little bit of heat to this soup without it being too spicy. So delicious.
I love their nuts because they are insanely delicious, but also because Sunshine Nut Co. is committed to bringing lasting economic transformation to some of the poorest countries in the world. They grow, roast and packaging their cashews in Mozambique, and they employ individuals who were abandoned or orphaned in their youth at their roasting factory. They also donate 90% of their distributed profits back into community programs.
Since their supply chain is so simplified, they are able to go from shell to package in just 2-3 weeks, which is unheard of! I truly can taste they difference. They are SO fresh and delish!
And they’re actually having an awesome sale right now..all of their nuts are 50% off and you can shop for them here!
Not only did I add the cashews into the soup, I put them on top! Because I always gotta have crunch. I added bacon too, because it makes everything better. And crispy fried brussels that are charrrrred to perfection. Who else loves their veggies crispy? Especially brussels. They get so caramelly and wonderful!
The even better part, is that I cooked the brussels in the leftover bacon fat. Best. decision. ever.
You could absolutely serve this as a little starter on Thanksgiving. And you should. People will be shocked when you tell them there’s no cream or milk in it! I’m adding cashews to all of my creamy soups from now on. Why haven’t I been doing this all along?!
This soup is suuuuper creamy and thick, so if you like thinner, more broth-y soups, feel free to add more than what I called for until your desired consistency is reached.
As long as you’ve got the cashews, crispy brussels, and bacon, we’re good!
It’s seriously a hug in a bowl!
Creamy Butternut Squash Pumpkin Cashew Soup with Crispy Brussels Sprouts and Bacon
This butternut squash and pumpkin soup is made "creamy" with just cashews, and no cream or milk! It's topped with brussels and bacon for extra flavor!
Ingredients
- 1 tablespoon olive oil
- 1 medium sweet onion, chopped
- 2 cloves garlic, finely chopped
- 3 1/2 cups cubed butternut squash
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 quart (4 cups) low-sodium chicken broth
- 1 cup pumpkin purée
- 3/4 cup Sunshine Nut Co.'s "Spark of Spices" cashews, plus extra chopped cashews for topping
- 3 cups brussels sprouts, halved
- 6 slices thick cut bacon, chopped
Instructions
Heat a large soup pot or dutch oven over medium-high heat and add olive oil. Add onion and garlic and sauté for 3-4 minutes or until translucent and starting to get caramelized. Add the butternut squash, salt, pepper, thyme, paprika, and chili powder, and cook for another 3-4 minutes, stirring frequently.
Add the chicken broth, pumpkin, and cashews and bring to a boil. Once boiling, reduce to medium to medium-high heat and simmer for 20 minutes or until squash is very tender and is starting to fall apart.
While the soup is simmering, heat a skillet over medium-high heat and add the bacon. Cook for 6-7 minutes or until crispy and golden. Let the bacon drain on paper towels. Pour out most of the bacon fat except for about 2 tablespoons. Add the brussels and arrange them so they are cut side down. Season with a couple pinches of salt. Cook for 5-6 minutes (don't touch them!) until they are crispy and caramelized. Remove from heat.
Once soup is finished cooking, transfer to a blender and blend until creamy and smooth. Be very careful when blending hot liquids. They expand from the steam! Alternately, you can use an immersion blender, but I find that the ultimate creaminess is achieved in the blender!
To serve the soup, top with crispy brussels, bacon, and a sprinkle of the chopped cashews.
It’s a running joke in my family that Brussels sprouts are only good if they’re cooked with bacon LOL! This soup looks great. I routinely use cashews in my soups to give them that creaminess factor, but I’d never thought to use flavored/spiced cashews before! Definitely trying that trick!
Hahah that’s too funny! Bacon really does make them amazing! I had never tried the cashews blended into soup trick, but now I am hooked!
Butternut squash soup is one of my absolute FAVE fall recipes- and this one looks insane. In the best way possible. Cannot wait to try!
Mine too! Thanks so much Karly!