Butternut Squash Soup is one of the most popular soups during winter months. It’s an all time favorite amongst my family and friends. It not only tastes good, but it’s also healthy and nutritious.
I hope you enjoy.
1 Large butternut squash (2 lbs) peeled and cut 1 inch cubes (Linked Here)
1 Large onion finely chopped (Linked Here)
1 cup raw cashews (Linked Here)
2 apples peeled and chopped (Linked Here)
1 clove garlic finely chopped (Linked Here)
5 cups vegetable or chicken stock (Linked Here)
3 Tbsp olive oil or unsalted butter (Linked Here)
2 Tbsp fresh ginger minced (Linked Here)
2 tsp ground cumin (Linked Here)
2 tsp ground coriander (Linked Here)
1 tsp curry powder (Linked Here)
1 tsp turmeric (Linked Here)
2 tsp salt (Linked Here)
1/4 tsp black pepper (Linked Here)
1 cup or more coconut milk (Linked Here)
Fresh rosemary (Linked Here)
- In a large pot sauté onions in olive oil over medium heat until softened
- Add cashews and cook until lightly browned
- Add garlic and cook 30 seconds
- Add the squash and all the other ingredients except coconut milk and the rosemary, bring it to boil
- Reduce the heat to simmer, cover the pot and cook 20-25 minutes until the squash is tender
- Let it cool 15 minutes
- If you’re using a blender, put small amounts of the soup in the blender and purée. Don’t forget to cover with towel while doing this
- You can also use an immersion blender by keeping the soup in the pot
- If you’re using a blender return the soup back to the pot, add coconut milk and the sprig of rosemary
- Cover and heat 15 minutes until thickened and serve.
- Reheating next day may require additional vegetable broth to thin it out
Thank you so much for stopping by the blog today! I hope you love my mom’s recipe as much as I do!