Curried Butternut Squash and Cashew Soup (Dairy-free)

Ingredients:

Butternut squash (if you don’t have time to use fresh, use 4 cups of chopped & frozen from the health food store!)

Yellow onion

Coconut oil, olive oil

Raw Cashews (must be Raw…this is what makes it creamy! You can substitute raw cashew butter, but is pricey)

Coconut milk (canned)

Cumin powder or green thai curry paste or Indian curry paste

Home-made bone broth or store-bought Chicken stock

Sea salt (optional)

1. Prep Butternut Squash

– slice a butter squash in half, cover with olive oil to coat inside surface, bake face-down, in 350 degree oven for 40-60 min (until soft)

– cool slightly and scoop cooked squash into a bowl

2. In deep sided skillet (coconut oil, onion, cumin or curry)

– melt 2 Tbsp coconut oil in skillet

– add 1 medium-size diced yellow onion

– add roughly 1 tsp ground cumin (or try ½ tsp thai green curry paste, or 1 tsp East Indian curry paste)

– fry in until onions are translucent

3. Add squash, 1 Handful raw cashews, 2-3 cups bone broth or chicken stock

– bring to a slight boil, then simmer until cashews are soft (about 10 min)

4. Add Coconut milk

– turn off heat and add 1 cup of coconut milk and stir

5. Blend in Vitamix or other power blender (makes about 4 servings)

– carefully spoon everything into a vitamix, and ensure cover lid is secure (this mixture is very hot- be carefull turning machine on!)

– blend until velvety smooth (1-2 minutes depending on your blender, start low and increase speed), add more stock if mixture is too thick

– taste and add additional sea salt if desired

– reheat or cool and store in fridge

– super easy, full of nutrients and exotic flavour…bask in your culinary finesse