Ingredients: |
Ingredients: 3 Tbs. olive oil or unsalted butter 2 Tbs. Minced fresh ginger
1 large onion, finely chopped 2 tsp. ground cumin
1 cup raw cashews 2 tsp. ground coriander
1 clove garlic, finely chopped 1 tsp. curry powder
1 large butternut squash (about 1 tsp. ground turmeric
2 lbs.), peeled and cut into Kosher salt and freshly
1/2” dice ground pepper to taste
5 cups vegetable or chicken 1 cup coconut milk, plus
stock, plus additional additional
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Directions: |
Directions:Step 1
In a large stockpot or Dutch oven set over medium-high heat, warm the olive oil until shimmering. Add the onions and cook, stirring until they begin to soften, about 5 minutes. Add the cashews and cook, stirring, until the onions are translucent and the cashews have slightly browned, about 3 minutes. Stir in the garlic and cook for 30 seconds. Add the squash, broth, ginger, cumin, coriander, curry powder, and turmeric and stir to combine. Season to taste with salt and pepper, and bring the soup to a simmer. Reduce the heat to low, cover the pot, and cook the soup until the squash is easily pierced with a knife, 20 to 25 minutes. Uncover the soup and let it cool for 15 minutes.
Step 2
Starting on slow speed and increasing to high, puree’ the soup in small batches, in a blender, until smooth. Place a towel over the top of the blender in case of any splatters. You can also use an immersion blender (let the soup remain in the pot), but it will take longer to puree’ until smooth.
Step 3
If using a blender, return the soup to the pot, add the coconut milk, and cook over low heat, covered, until slightly thickened, for about 15 to 20 minutes. Serve immediately or refrigerate until ready. If serving the soup later, while reheating the soup, thin it out with more broth or coconut milk until the desired consistency. |
This recipe for Coconut Cashew Butternut Squash Soup is from