- 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
- jalapeño
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!
