Translate

Follow by Email

Apr 6, 2016

Creamy (vegan) Butternut Squash Soup

Ingredients 

  • 3 tablespoons olive oil
  • 1 large onion, peeled and chopped
  • 1 cup raw cashews (soak for about 7 hours prior to cooking)
  • 1 clove garlic
  • 5 cups vegetable stock
  • 1 large butternut squash, chopped into small squares
  • 2 tablespoons fresh ginger
  • 1 tablespoon fresh turmeric
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • Salt & pepper (to taste)
  • 1 cup coconut milk
  • 1/2 bunch of cilantro
  • avocado
  • jalapeñ

Directions
  • In a large stock pot over medium-high heat, warm the olive oil until simmering.
  • Add onions until they begin to soften, about 5 minutes. Add cashews, stir, cook until cashews begin to brown, about 3 minutes. Stir in garlic and cook for 30 seconds.
  • Add squash, broth, ginger, turmeric and the remainder of the spices, stir. Bring soup to a simmer.
  • Reduce heat to low, cover pot and cook until squash is very soft, about 25 minutes.
  • Uncover soup and let cool for 15 minutes.
  • Purée soup with blender or immersion blender.
  • If using blender, return soup to the pot and add coconut milk, cook over low heat for about 15 minutes.
  • Garnish with cilantro, avocado and jalapeño.
  • Enjoy!