Recipes of the Month Archives > SLO Nutrition

November 1, 2017
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Butternut Squash Cashew Soup – November 2017

Serves: 6 Time: 30 minutes

Ingredients:
3 tablespoons cold pressed extra virgin olive oil
1 large white onion, peeled and chopped
1 cup raw, unsalted cashews or cashew pieces
1 clove or 1 teaspoon garlic, minced (may used pre-minced garlic to save this step)
1 large butternut squash, peeled and cut into ½-inch squares (or purchase the pre-
peeled and pre-cut squash to save a step)
5 cups organic vegetable stock
2 tablespoons of fresh minced ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon curry powder
1 teaspoon ground turmeric
Sea salt and pepper to taste
4 oz coconut cream or 8 oz coconut milk
1 small fresh sprig of rosemary

Preparation:
Warm the olive oil in a large stock pot over medium heat until the olive oil
shimmers. Add onions and cook until they soften and become translucent. Add
cashews and cook until slightly brown. Stir in garlic and cook for about 30 seconds.
Add the squash, broth, ginger, cumin, curry powder and turmeric. Stir and season
with sea salt and black pepper to taste. Bring the soup to a simmer, and then reduce
the heat to low, cover the pot, and cook until the squash can be pierced with a fork
(20 minutes or so). Let soup cool for 15-20 minutes.
Pour the contents of the pot into a blender or Vitamix. Start blending on low and
increase to the highest speed. Blend until creamy and smooth. You may use an
immersion blender for this step- keep the soup contents in the pot.
Return the soup to the pot if you are using a blender or Vitamix. Add the coconut
milk or coconut cream and the small sprig of rosemary to the soup. Cook on low
heat for about 20 minutes until soup has thickened. Remove rosemary before
serving.


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