Butternut squash, not one of your favorite vegetables? Well I’m here to help change your mind with this outstanding soup.
Now don’t get too excited just yet. You don’t want to spoil your appetite. Take a deep breath, maybe a sip of wine before diving in. Relax and enjoy.
Butternut Squash SoupCourse: Soups
The following % Daily Values (DV) tells you how much a nutrient in a food serving contributes to a daily diet (2,000 calorie a day is used for general nutrition advice).
Total Fat 24.4g (31%), Saturated Fat 14g (70%), Cholesterol 0mg (0%), Sodium 488mg (21%), Total Carbohydrate 16.9g (6%), Dietary Fiber 3.6g (13%), Total Sugars 5.1g, Protein 5.6g, Vitamin D 0mcg (0%), Calcium 45mg (3%), Iron 3mg (14%), Potassium 423mg (9%). Recipe analyzed by verywellfit.com
1 cup raw cashews, soaked for 4 hours to overnight
2 tablespoons coconut oil
1 butternut squash
1/2 small green pepper
2 stalks celery, chopped
1 large carrot, chopped
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon Garam Masala mix
1/2 teaspoon cinnamon
32 oz vegetable stock
8 ounces coconut milk
Salt and Pepper
- Soak raw cashews in enough water to cover, overnight, or at least 4 hours. Drain.
- Turn the oven on to 350 degrees Fahrenheit and bake the butternut squash until done. Remove from oven and let cool.
- Add the oil in a large saucepan, add the carrot, bell pepper and celery. Cook until the vegetables are soft. Add the spices and stir until fragrant, about 1 minute. DO NOT let the spices burn.
- Scoop the butternut squash and place it in a Vitamix or food processor. Add the cooked vegetables and 1 cup of vegetable stock. Puree this mixture until smooth.
- Pour the pureed vegetables back in the saucepan with the rest of the vegetable stock and coconut milk. Heat through.
- Adjust seasonings to taste and serve.