Ingredients
1 ½ pounds butternut squash puree
1 Tbsp olive oil
1 large yellow onion, chopped
1 cup raw cashews
1 medium apple, peeled and diced
2 cups water with 1 tsp vegetable bouillon, or 2 cups vegetable stock
1 bay leaf
2 tsp curry powder
2 tsp fresh ginger
1 tsp garlic powder
¼ tsp nutmeg
1-13.5 oz. can coconut milk
Salt & pepper, to taste
Directions
- Heat olive oil in soup pot, sauté onions for about 8 to 10 minutes until golden.
- Add cashews, apple, squash puree, broth, garlic and spices to pot.
- Cover and simmer gently until apples are tender, about 10 minutes.
- Remove bay leaf and transfer mixture to blender. Puree until smooth and transfer back into soup pot, or use immersion blender to puree.
- Stir in coconut milk and return soup to gentle simmer for about 5 to 10 minutes, until heated through.
Ladle into soup bowls and serve with roasted pumpkin seeds and grilled red onions if desired.
