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| Prep Time | 20 minutes |
| Cook Time | 40-50 minutes |
| Servings |
servings
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onions sliced
- 2 cloves garlic minced
- 2 bay leaves
- 1 cinnamon stick (or 2 tsp ground cinnamon)
- 1 teaspoon cumin ground
- 2 teaspoons coriander
- 3 1/2 pounds winter squash (butternut, sweet pumpkin, dumpling or carnivial) peeled, seeded and chopped
- mineral broth or water
- sea salt to taste
- black pepper to taste
- 1/4-1/2 teaspoon cayenne pepper (optional)
Cashew Cream
- 1 cup cashews
- 1 cup water
- 2 teaspoons lemon fresh, juiced
- 1 teaspoon Bragg's Liquid Aminos or Coconut Aminos
- pinch nutmeg
Ingredients
Cashew Cream
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Instructions
- In a soup pot over medium heat, saute the olive oil, garlic, onion and a pinch of salt for 3-4 minutes until the onions are translucent. Add the spices and cook, stirring for 1 minute.
- Add the squash and enough water or broth to just cover the vegetables.
- Bring the mixture to a boil, cover, reduce heat and simmer for 40-50 minutes or until squash is tender.
- Remove bay leaves and puree the soup in a blender or directly in the pot with an immersion blender until creamy. Season with additional salt, pepper and cayenne to taste.
- To make the cashew cream, grind the cashews in a mini food processor or nut grinder (some blenders are not powerful enough to turn nuts into cream, so this gives them a helping hand.) If you have a Vita-mix, skip this step. Add the water to the blender along with the ground cashews, lemon juice, 1/4 teaspoon salt and nutmeg. Blend until very smooth, about 3 minutes.
- To serve, ladle the soup into bowls and drizzle cashew cream on top.