Recipe
Creamy Cashew Butternut Squash Soup
“It is so rich and creamy and love how roasting the squash makes the soup taste so different from how I normally start with sautéing the vegetables and pureeing to make creamy.”
Quote from Flow and Nourish commenting on Mikaela ReubeN’s (instagram) creamy cashew butternut squash Soup Recipe
Ingredients –
- 2 T of coconut oil
- 3 c of roasted butternut squash
- 1 diced red onion
- 3 T grated ginger
- 3 T curry powder or garam Masada
- 1 c crushed unsalted roasted cashews
- 2 c water
- 1 can full fat coconut milk
- chopped cilantro
- juice of 1 lime
- salt and pepper
Roast butternut squash at 375 for 45 minutes. The easiest way is to cut the top of the squash off, then cut the squash in half and scoop the seeds out, lightly coat with coconut oil. While squash is cooking, sauté the red onion in a bit of coconut oil, curry powder and then add grated ginger and roasted cashews.
Turn off heat and scoop the flesh out of the cooled squash and add to the onion and spice mixture. Sauté all together add salt and pepper. Once everything is well mixed add water and cook over medium heat for 10 minutes. Then while on very low heat add lime juice mix and then slowly add the coconut milk for stirring for 15 minutes. Blend with with an immersion blender and garnish with cilantro. Enjoy!