Description
This warming and flavorful pureed butternut soup is great for lunch or makes a perfect partner to a salad or main dish.
Ingredients
Scale
For the Soup Base:
- 2 Tbsp. avocado oil
- 1 medium yellow onion, diced
- 2 cloves garlic, rough chopped
- 3 carrots, diced
- 1 large apple (Honeycrisp or Grany Smith), peeled and cubed
- 4 cups butternut squash, cubed (about 1 medium squash)
- 2 1/2 cups vegetable broth
- 1 tsp. ginger, freshly grated
- 1/2 tsp. – 1 tsp. curry powder
- 1 tsp. sea salt
- freshly ground black pepper, to taste
- 1/4 cup roasted pumpkin seeds (for garnish)
For the Cashew Cream:
- 1/3 cup raw cashews
- 2/3 cup boiling water
Instructions
- Start with the cashew cream. Place the cashews in a glass bowl and cover with boiling water. Let them rest, while you make the soup.
- Next, prepare the vegetables. Dice the onion and carrots. Chop the garlic. Peel and cut the butternut squash and apple into cubes. Mince the ginger and set it aside.
- Warm the oil in a Dutch over or medium stock pot. Saute the onion and carrots for 2-3 minutes. Add the garlic and cook another minute. Season the mixture with salt, curry powder and ginger. Stir well. I recommend you start with 1/2 tsp. of curry powder. If you love curry, you can always add more!
- Put the carrots and apples in the pot and add in the broth. It should just cover the vegetables. Bring to a boil and turn the heat down to simmer for 20 minutes.
- While the vegetables simmer, pour the cashews and water into a blender or Nutri bullet and blend until creamy.
- When the vegetables are tender, use an immersion blender to puree the soup. Add in ½ cup of the cashew cream to the soup and stir it well. Save a little bit of it to drizzle on top of the soup.
- Top the soup with some roasted pumpkin seeds.
Notes
- If you want the soup to be milder in flavor, use 1/2 tsp. of ginger and curry powder.