Kuri Squash, White Bean & Cavolo Nero Soup with a Cashew Cream (vegan)
There’s nothing else quite like a big, comforting bowl of soup on a freezing cold day - and this Kuri Squash, White Bean & Cavolo Nero soup really hits the spot. It’s creamy yet light, sweet, herby and citrusy, and packed with wholesome, immune-supporting nutrients like beta-carotene from the squash. It’s naturally rich in fibre, with a solid boost of plant-based protein from cannellini beans and nutritional yeast. The cashews are what make it so luxuriously creamy - offering heart-healthy fats that keep you full and satisfied.
I honestly think this might be the best soup I’ve ever made. It feels fancy and restaurant-worthy, yet it’s incredibly simple and quick to bring together - one of those meals that tastes like far more effort than it actually requires.
Why You’ll Love This Kuri Squash Soup Recipe
Comforting & cozy: The sweet, velvety squash pairs with hearty beans and greens for that “warm hug in a bowl” feeling.
Balanced nutrition: With squash, beans and cavolo nero, it’s rich in fibre, plant-based protein and vitamins — a great wholesome meal.
Creamy without dairy: The cashew cream adds richness and silkiness while keeping the soup vegan (or easily dairy-free).
Fresh, bright flavour: Lemon, dill, parsley, smoked paprika and a hint of cumin lift the natural sweetness of the squash for a flavour-packed bowl.
Easy one-pot comfort: Minimal chopping and straightforward cooking make this a simple, stress-free dish for weeknights or meal prep.
What You’ll Need To Make This Creamy Vegan Soup
Kuri Squash — Sweet, soft, and naturally creamy when cooked. It really is the star of the dish.
Cannellini Beans — Mild, protein-rich, and help make the soup more filling without weighing it down.
Cavolo Nero — A leafy green that adds texture, colour, and plenty of nutrients.
Cashews — Blended into a cashew cream that gives the soup richness and a smooth finish.
Nutritional Yeast — For subtle savouriness and an extra protein and B-vitamin boost.
Fresh Dill & Parsley — Bright, fresh flavour that lifts the whole dish at the end.
Smoked Paprika & Cumin — A little warmth and depth that pairs well with the sweetness of the squash.
Lemon — Adds freshness and balances the sweetness and richness perfectly.
Garlic & Onion — The base — simple, essential, flavour-building.
Tips For The Best Soup Recipe + Variations
Don’t overcook the squash: Red Kuro squash can soften quickly — cook it gently so the chunks hold their shape but are tender.
Use any squash you like — Kuri is gorgeous and naturally sweet, but butternut, crown prince, or pumpkin all work just as well.
Switch up the greens — Cavolo nero holds up well, but you can use regular kale, chard, spinach, or even savoy cabbage.
Adjust the broth consistency: If you prefer a lighter soup, add a bit more stock. For a thicker, stew-like bowl, use a little less.
Cashew cream trick: Blend cashews until very smooth for a silky finish. If it’s too thick, add a splash more water.
Make-ahead friendly: Soup stores well - the flavours deepen if you let it rest a few hours or overnight.
Storage & Reheating Your Soup
Keeps well in the fridge for 3–4 days.
Reheat gently on the hob, adding a splash of water or stock if it thickens.
If you plan to freeze it, leave out the herbs and cashew cream — add them fresh when you serve.
Freezes well for up to 3 months, ideally in single portions for quick lunches or dinners.
Kuri Squash, White Bean & Cavolo Nero Soup with a Cashew Cream (vegan)
A cosy, nutrient-rich winter soup made with sweet kuri squash, protein-packed white beans and cavolo nero, swirled with creamy cashew sauce and finished with fresh herbs, lemon and a touch of heat. Comforting, filling, and full of flavour - while still feeling light and vibrant.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 3–4 garlic cloves, minced
- 1 kg kuri squash, peeled + cubed
- 1 tsp smoked paprika
- ½ tsp cumin
- 2 bay leaves
- 2 tins cannellini/white beans (drained + rinsed)
- 1 litre vegetable stock
- 150 g cavolo nero, ribs removed + chopped
- Zest of 1 lemon
- Juice of 1 lemon
- ¼ cup fresh dill, finely chopped
- 2 tbsp fresh parsley, chopped
- Salt + black pepper, to taste
- Chilli flakes, to serve
- ⅔ cup soaked cashews
- ½ cup water
- ¼ cup nutritional yeast
- Pinch of salt
Instructions
- Soak the cashews in hot water for 10–15 minutes until softened. Drain and blend with the water, nutritional yeast, and salt until completely smooth. Set aside.
- Heat olive oil in a large pot over medium heat. Add onion and cook for around 5 minutes until softened.
- Add garlic, smoked paprika, and cumin; stir for 1 minute until fragrant.
- Add squash, white beans, stock, and bay leaves. Bring to a boil, then reduce to a simmer.
- Cook for 10 minutes, or until the squash is tender, but not falling apart.
- Add cavolo nero and simmer for a further 4-5 minutes until wilted.
- Remove the bay leaves from the pot.
- Stir through most of the cashew cream, lemon zest, lemon juice, dill, and parsley. Season well with salt and pepper.
- Serve with extra cashew cream drizzled on top and a sprinkle of chilli flakes.
