Turmeric Butternut Cashew Soup

Name: Turmeric Butternut Cashew Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 tablespoons coconut oil; 1 large onion, peeled and finely chopped; 1 cup raw cashews; 2 small cloves garlic, finely chopped; 1 large butternut squash (about 2 pounds), peeled and cut into 1/2-inch dice; 5 cups vegetable or chicken stock, plus additional amount to thin if soup is too thick; 2 tablespoons minced fresh ginger; 2 1/2 teaspoons ground cumin; 2 1/2 teaspoons ground coriander; 1 1/2 teaspoon curry powder; 1 tablespoon grated fresh turmeric; Kosher salt to taste; Freshly ground black pepper to taste; 1 cup coconut milk, plus additional (optional); 2 sprigs fresh rosemary; Marshmallow fluff or homemade plain marshmallow about a 2-teaspoon size (optional, for garnish)

A creamy and savory soup made with butternut squash and cashews, highlighted by the rich flavors of turmeric, cumin, and coriander.

Categories: soup vegetarian gluten-free main course

Ingredients

3 tablespoons coconut oil
1 large onion, peeled and finely chopped
1 cup raw cashews
2 small cloves garlic, finely chopped
1 large butternut squash (about 2 pounds), peeled and cut into 1/2-inch dice
5 cups vegetable or chicken stock, plus additional amount to thin if soup is too thick
2 tablespoons minced fresh ginger
2 1/2 teaspoons ground cumin
2 1/2 teaspoons ground coriander
1 1/2 teaspoon curry powder
1 tablespoon grated fresh turmeric
Kosher salt to taste
Freshly ground black pepper to taste
1 cup coconut milk, plus additional (optional) 2 sprigs fresh rosemary
if desired, for extra creaminess and sweetness, use marshmallow fluff or homemade plain marshmallow, about a 2-teaspoon size

Need more or less?

Instructions

Toss the butternut squash chunks with enough olive oil, salt and pepper to coat. Roast at 425 F for about 45 minutes until golden/ caramelized brown. Check after 25-30 min and if starting to turn a golden carmized color, flip so other sides can brown. in large stock pot or Dutch oven, set over medium-high heat, warm the coconut oil until shimmering. Add the onions and cook, stirring until they begin to soften, about 5 minutes. Add the cashews and cook, stirring, until onions are translucent and cashews have turned golden, about 3 minutes. Add the fresh ginger, cumin, corriander, curry powder, and fresh tumeric and stir to combine. After about 30 seconds to a minute, when spices are fragrant, stir in the garlic and cook for another 30 seconds. Add the roasted butternut squash and broth and bring the soup to a simmer. Reduce the heat to low, cover the pot, and cook the soup for about 20 minutes. Uncover the soup and let it cool for 15 minutes. Starting on slow speed and increasing to high, puree the soup in small batches in a blender until smooth. You can use an immersion blender (leaving the soup in the pot), but it will take longer to puree to smooth. if using a blender, return the soup to the pot, add the coconut milk and rosemary sprigs, and cook over low heat, covered, until slightly thickened, for about 15 to 20 minutes. Season to taste with salt & pepper. TO PLATE Place about 2 tsp of marshmallow in shallow serving bowl. With culinary torch, lightly torch marshmallows until caramelized. Pour soup around marshmallow.