Butternut Squash Soup is a comforting and healthy dinner perfect for cold winter nights. This is a sponsored post on behalf of Silk Cashewmilk.

Can you believe I just cooked my first butternut squash over the weekend?  I was a little intimidated about peeling it and for some reason that had kept me from trying it.  My Mom suggested to cut the ends off and use a vegetable peeler and that worked like a charm.

This butternut squash soup is a healthy, flavorful and delicious meal.  I recently received the new Silk Cashewmilk to try and it was perfect to add a creaminess to this soup.  If you are on a dairy free diet or are looking for an alternative to dairy milk, I think you are going to love Silk Cashewmilk.

My family is fortunate to not have any dietary restrictions but I know many families do.  I have to admit the first time I heard of cashew milk, I was like… what the what???  I’m not the most opened minded about new to me foods, and how silly is that since it’s what I do for a living?  I’m trying though!  Here’s two new foods in one dish.  Maybe there is hope for me yet!

When I received the Silk Cashewmilk, I poured myself a small glass to sample.  It looks a little different but I seriously doubt I could tell the difference if I were to do a blind taste test.  It really tastes like dairy milk with an irresistible creaminess.  It is way more creamy than skim milk.   I could totally eat this on my cereal and love it.

This soup can be vegetarian with the use of vegetable stock and dairy free if you skip the smoked cheese on the croutons.  It’s always nice to have a few recipes on hand for guests that have dietary restrictions and a few more healthy recipes won’t hurt me either.  With all of the holiday decadence, healthy comfort food is a good idea.  Be sure to visit Silk for more Cashewmilk recipe ideas and inspiration!

Butternut Squash Soup

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Prep Time 10 minutes

Inactive Time 1 hour 39 minutes

Total Time 1 hour 50 minutes

Ingredients

• 5 cups butternut squash, cut into about 1 inch cubes
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1 cup chicken (or vegetable) broth
• 1 cups Silk Cashew Milk
• 3/4 teaspoon fresh grated ginger
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1 cup bread cubes
• 1/4 cup shredded smoked cheese

Instructions

1. Preheat oven to 400 degrees.
2. Toss butternut squash with 1 teaspoon salt and olive oil. Spread over a baking sheet and bake 25 minutes or until tender. Remove from oven.
3. Add roasted squash, broth and Silk Cashew Milk to a Dutch oven and place over medium heat. Stir in ginger, smoked paprika and salt. Mash the squash with the back of a spoon or use a potato masher and stir frequently. As soup starts to bubble, reduce heat and cook 20 minutes or until heated through.
4. Meanwhile add bread cubes to a baking sheet and sprinkle with smoked cheese. Place under the broiler for about 2 minutes or until bread is lightly toasted and cheese has melted.
5. You can use a stick blender or a regular blender to process the soup until smooth, if desired.
6. Serve soup with a few of the smoked cheese croutons.

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This conversation is sponsored by Silk. The opinions and text are all mine.

This conversation is sponsored by Silk. The opinions and text are all mine.