CREAMY CASHEW BUTTERNUT SQUASH SOUP
Growing up, I spent a lot of time in vegetarian restaurants even though I was not vegetarian, just on a quest to discover delicious, healthy foods that would help my dad to lose weight and feel good. I was already a fan of butternut squash soup when I was introduced to using cashews as a substitute for cream. This soup is loaded with flavor, fiber and protein. One of my favorite things to do is to ask my guests to figure out the mystery ingredient; nobody ever guesses that I have swapped out the heavy cream for the healthy, raw cashews. This soup is perfect for your vegetarian and vegan guests.
Provided by Dawn Lerman
Categories soups and stews, appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In large stockpot or Dutch oven set over medium-high heat, warm the olive oil until shimmering. Add the onions and cook, stirring, until they begin to soften, about 5 minutes. Add the cashews and cook, stirring, until the onions are translucent and the cashews have slightly browned, about 3 minutes. Stir in the garlic and cook for 30 seconds. Add the squash, broth, ginger, cumin, coriander, curry powder, turmeric and stir to combine. Season to taste with salt and pepper, and bring the soup to a simmer. Reduce the heat to low, cover the pot, and cook the soup until the squash is easily pierced with a knife, 20 to 25 minutes. Uncover the soup and let it cool for 15 minutes.
- Starting on slow speed and increasing to high, purée the soup in small batches, in a blender until smooth. Place a towel over the top of the blender in case of any splatters. You can also use an immersion blender (let the soup remain in the pot), but it will take longer to purée until smooth.
- If using a blender, return the soup to the pot, add the coconut milk and rosemary sprig, and cook over low heat, covered, until slightly thickened, for about 15 to 20 minutes. Serve immediately or refrigerate until ready. If serving the soup later, while reheating the soup, thin it out with more broth or coconut milk until the desired consistency.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 373 milligrams, Sugar 4 grams, TransFat 0 grams
COCONUT CASHEW & BUTTERNUT SQUASH CURRY
Batch cook this vegan squash and cashew nut curry and freeze for busy days when you need something quick and nutritious. It's perfect for a family meal
Provided by Shivi Ramoutar
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan over a medium heat. Tip in the onion and cook, stirring regularly, until softened, about 10 mins. Add the garlic, ginger and curry powder, and cook for about 20 seconds, continuing to stir.
- Tip in the coconut milk, tomatoes, cashew nuts, raisins, chickpeas and squash. Pour in 200ml water, then bring to the boil and immediately reduce the heat to low. Simmer uncovered until the squash is tender, about 20 mins, stirring occasionally to prevent it from sticking. Season to taste. If freezing, leave to cool completely first. Can be frozen for up to one month. Reheat from frozen at 200C/180C fan/gas 6 for 10-15 mins. Serve with rice, naan and pickles, if you like.
Nutrition Facts : Calories 563 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 35 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.1 milligram of sodium
VEGAN BUTTERNUT SQUASH SOUP
Vegan butternut squash soup is a rich, plant based classic fall soup. Full of warming spice and loaded with decadent cashew cream, you'll love diving into this cozy dish on a chilly day.
Provided by Sarah McMinn
Categories Soup
Time 30m
Number Of Ingredients 15
Steps:
- Begin by making the cashew cream. In a high-powered blender, such as a Vitamix, combine all the ingredients for the cashew cream, placing the water at the bottom. Blend on high until completely smooth. Set aside.
- Next, prepare the butternut squash. Do do this, first cut the squash in half lengthwise. Scoop out the seeds and stringy membranes and cut off the ends.Stand the squash up on a flat end. With a sharp knife, remove the skin by carefully cutting it away, trying to keep the knife as close to the flesh as possible. Once all the peel is removed, cut the squash into 1″ cubes.
- In a large soup pot, heat the olive oil over medium-high heat. Add onions and sauté for 3-5 minutes, until onions are translucent. Add minced garlic and sage and sauté for another minute until fragrant. Stir in the carrots, celery, butternut squash, and spices. Stir to fully coat the butternut squash. Add vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
- Remove from heat. Stir in the cashew cream. With an immersion blender, blend your soup until it is completely puréed. If you don't have an immersion blender, you can do this in a food processor. If you are using a food processor, allow your soup to cool slightly before transferring it carefully to the food processor. Be sure not to over-fill your food processor. This is best done in batches. Serve immediately with additional cashew cream, toasted pepitas, or freshly ground pepper.
Nutrition Facts : Calories 160 kcal, Carbohydrate 17 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 642 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
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