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Winter Squash Soup with Cashew Cream
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Course Soups & Stews
Sensitivity Dairy Free, Grain Free
Special Diet Cleanse-friendly, GAPs, Vegan
Prep Time 20 minutes
Cook Time 40-50 minutes
Servings
servings
Ingredients
Cashew Cream
Course Soups & Stews
Sensitivity Dairy Free, Grain Free
Special Diet Cleanse-friendly, GAPs, Vegan
Prep Time 20 minutes
Cook Time 40-50 minutes
Servings
servings
Ingredients
Cashew Cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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.
  2. Add the squash and enough water or broth to just cover the vegetables.
  3. Bring the mixture to a boil, cover, reduce heat and simmer for 40-50 minutes or until squash is tender.
  4. 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.
  5. 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.
  6. To serve, ladle the soup into bowls and drizzle cashew cream on top.

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