Looking for a creamy satisfying fall soup?  Well, look no further!  This simple savory soup is loaded with flavor, fiber and protein.  With the cashews as a substitute for cream, it’s perfect for vegans, vegetarians and all soup lovers!

Ingredients

  • 3 tablespoons olive oil or unsalted butter
  • 1 large onion, peeled and finely chopped
  • 1 cup (150 grams) raw cashews
  • 1 clove garlic, finely chopped
  • 1 large butternut squash (about 2 pounds), peeled and cut into 1/2-inch squares
  • 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

Instructions

  1. Place your Dutch oven over medium-high heat and warm the olive oil until it’s shimmering. Next, add the chopped onions and cook, stirring occasionally, about 5 minutes or until they begin to soften. Add the cashews and cook while stirring until the onions are translucent and the cashews are slightly browned. This will take about 3 minutes. Add the garlic, stir in and cook for about 30 seconds.  Stir in the squash, broth, ginger, cumin, coriander, curry powder and turmeric.  Season with salt and pepper to taste and bring the soup to simmer. Now reduce the heat to low, place the lid on the pot, and cook the soup about 25 minutes until the squash is cooked. When the squash is ready you will be able to easily pierce it with a knife.  Uncover the soup and let it cool for 15 minutes.
  2. Puree the soup in a blender in small batches. When blending, begin on slow speed and increase to high. You can also use an immersion blender with the soup in the pot being sure to continue until smooth.
  3. Return the soup to the pot (if you used a blender) and add in the coconut milk and rosemary sprig.  Cook covered over low heat until the soup is a little thick, about 15 – 20 minutes. Serve immediately or refrigerate until serving.  If you reheat the soup, thin it out with a little broth or coconut milk until you reach your desired consistency. Enjoy!