Ingredients
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1 large Butternut squash(about 2 pounds), peeled and cut into 1/2-inch dice
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1 cup Coconut Milk
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5 cups Vegetable stockor chicken stock
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3 tsbp Coconut oil
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1 large Onion
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1 cup (150grams) Raw Cashews
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1 tbsp Ginger n Garlic paste
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Spices
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2 tsp Cumin
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2 tsp Corriander Powder
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2 tsp Curry powder
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1 tsp Turmeric powder
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1 sprig Fresh Rosemary
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1 medium Roma tomatoediced
Directions
This hearty and healthy Creamy Cashew Butternut Squash soup will warm you up fast on any of those colder nights.
I like to make large batches of this soup whenever these squash are in season, then I will store them in meal prep freezer bowls in my freezer for whenever im craving it.
PLUS it’s just an easy way for me to enjoy another Vegetarian/Vegan dish since I’m aiming to be a vegetarian at least 3 days a week.
This soup is sure to impress even the most fussiest eaters, as each bite is so creamy and satisfying.
Squash soup is a part of the cuisine of North Africa and the cuisines of Mozambique and Namibia to be specific,both of which are located in Southern African.
However it is now becoming very popular in North America, with different various available out there to try. This is definitely my favorite way to make it, if you give it a try do let me know in the comments below how you like it. Till next time… see you in the kitchen.
Inspired by: Cookie and Kate’s Roasted Butternut Squash.
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