| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
servings
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Ingredients
- 3 tablespoons olive oil or unsalted butter
- 1 large onion roasted and peeled, then roughly chopped *See step 2 for stove top instructions
- 1 cup (125 grams) raw cashews soaked for min. 2 hours, preferable 12 hours
- 1 clove garlic, roasted and then removed from skin (I use at least 3) *See step 2 for stove top
- 1 large butternut squash (about 2 pounds), roasted and roughly chopped (with skin) *See step 2 for stove top instructions
- 5 cups vegetable or chicken stock plus additional (optional)
- 2 tablespoons minced fresh ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon curry powder
- 1 teaspoon ground turmeric
- Kosher salt and freshly ground black pepper to taste
- 1 cup coconut milk plus additional (optional)
- 1 sprig fresh rosemary, finely chopped
Ingredients
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Instructions
- 1. Cut onion and butternut squash (remove seeds) in half and place face down on a baking sheet lined with parchment paper. Leave skin on both and bake for 30 minutes at 350 degrees. Add a full clove of garlic to the sheet, cutting the top 1/4” off, for roasted garlic. Once baked, remove the skin from the onion, the squash skin will be soft –remove the top and bottom stems only. In a large stockpot or Dutch oven, set stove to medium heat, warm the olive oil until shimmering. Add cashews and cook for 3 minutes. Add large chunks of onion and squash and squeeze out appropriate amount of garlic. Add broth, ginger, cumin, coriander, curry powder, turmeric and stir to combine. Season to taste with salt and pepper, and bring the soup to a simmer. Uncover the soup and let it cool for 15 minutes. Skip step 2, going straight to step 3.
- Alternatively, you can use a stove top: In large stockpot or Dutch oven set over medium heat, warm the olive oil until shimmering. Add finely diced 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 finely chopped garlic and cook for 30 seconds. Add the diced squash (1/2”), broth, ginger, cumin, coriander, curry powder, 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.
- Starting on slow speed and increasing to high, purée the soup in small batches, in a blender until smooth. Place a towel over the top of the blender in case of any splatters if needed. You can also use an immersion blender (let the soup remain in the pot), but it will take longer to purée until smooth.
- If using a blender, return the soup to the pot, add the coconut milk and rosemary, 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.
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