For added depth of flavor
(and if time allows) halve your butternut squash and roast it flesh side down until easily pierced with a fork. Then add the roasted squash to your pot of soup and puree together.
To save time
, you may purchase pre-cut butternut squash in your grocery store. You will need approx. 5 cups of cubed squash.
, use soy milk, oat milk, or coconut milk (the carton kind, not canned) instead of cashew.
Leftovers keep refrigerated for 3-5 days in a sealed container or freeze airtight in a freezer-safe container for up to 3 months.