Spiced Winter Squash Soup

10-12 servings


  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2.5 pounds butternut squash, peeled, deseeded, and chopped
  • 2 medium golden beets, peeled and chopped
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamon
  • ⅛ teaspoon allspice
  • 1 tablespoon coconut sugar or brown sugar
  • 1 teaspoon salt
  • 4 cups vegetable or chicken broth
  • 4 cups water
  • 1 tablespoon lemon juice
  • 1 cup raw cashews, soaked 4 hours or overnight


  1. Heat olive oil in a small pan or in your slow cooker insert if designed for stovetop browning. Add onion and garlic and cook 3 minutes or until softened.
  2. Transfer onions and garlic to slow cooker. Add squash, beets, cinnamon, cardamom, allspice, sugar and salt.
  3. Stir in broth, water, and lemon juice. Cover and cook on low for 6 hours or high for 3 hours.
  4. Drain and rinse cashews. Stir into cooked squash mixture. Purée with an immersion blender or in batches with a regular blender until smooth.

Back to Instant Sous article


Her Mind Magazine

The publication has become a beloved resource for women in Howard County. We report on the accomplishments, the celebrations and the challenges that Howard County women are involved with every day. And our advertisers serve as a go-to for information on everything from healthcare to business advice to your next night on the town. Thanks to our vibrant community, the magazine grows stronger every year.

Protected: Blog review sample post

WGC Image for Her Mind Blog Post

WGC Aims to Provide a More Equitable Platform for Women to Engage in our Work


You’d Think Someone Would’ve Mentioned It