Squash and carrots soup with herbs and cashew cream

This is such a lovely combination of flavours I am sure you will love it! You only need to be a little bit patient, as the squash can take a little bit to cook and I usually leave the cashews to soak for a couple of hours, but I promise it is all worth it!

Ingredients for the soup – 4 people:

  • Squash, one about 1kg
  • Carrots 400g
  • White onion, 1
  • Water 1 l
  • Salt
  • Pepper
  • Olive oil
  • Thyme 2 tablespoons
  • Rosemary 3 tablespoons
  • Optional pine nuts to decorate

Ingredients for the cream:

  • Cashews 150g
  • Water or almond milk 80ml
  • Garlic clove, half
  • Salt one teaspoon
  • Lemon juice two tablespoons


  1. Leave the cashews to soak for 2-3 hours
  2. Peel and cut the squash very finely
  3. Peel and cut the carrots
  4. Peel and cut the onion
  5. Add some oil in a pan
  6. Put the vegetables in the pan
  7. Add the water
  8. Add the rosemary and the thyme
  9. Add the salt and pepper
  10. Let everything to boil for at least one hour or until the vegetables are soft
  11. In the meantime prepare the cashew cream, just blending together all the ingredients of the cashew cream
  12. When the squash, carrots and onions are soft blend them
  13. Put the soup in a dish and add 2-3 tablespoons of the cashew cream
  14. Optional add pine nuts to decorate


carrots cashew cream cashews dinner rosemary soup squash thyme vegan vegetarian

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