If you’re familiar with vegan desserts and alternative milks, you know the surprising creamy texture of raw cashews. Adding some to soup is a brilliant move, creamy without a drop of dairy. I first enjoyed this soup at an early winter dinner party—pot of soup, great wine, and a big, crusty loaf of Blackbird bread. Everyone was cozy, warm and swooning. Thanks to Sarabeth and to the New York Times for the original, “Creamy Cashew Butternut Squash Soup.”
Cashew Butternut Squash Soup
- 3 tbsp olive oil
- 1 onion diced
- 1 butternut squash large, 2–3 pounds
- 1 clove garlic minced and mashed with salt, next
- 1/2 tsp salt
- 2 tbsp fresh ginger grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp curry powder Maharajah from Penzey's
- 1 tsp ground turmeric
- 1 cup raw cashews
- 5 cups vegetable broth I like using 2 cubes Rapunzel bouillon
- 1 cup coconut milk
Heat olive oil in large soup pot or dutch oven. Add onion and cook over medium low heat for about 10 minutes, until onions are softened but not browned.
Prepare the squash: Cut in half, scoop out and discard seeds (first I cut a small slice off stem end to get it out of the way). Cut off peel and chop into small chunks, about 1/2". Set aside.
Add garlic/salt mash to the onions and cook for a minute or two, stirring with a wooden spoon or spatula. Add ginger, cumin, coriander, curry powder, and turmeric and sizzle for a minute to bloom the spices.
Add squash chunks, cashews and vegetable broth and bring to boil. Lower heat and simmer gently for 20–25 minutes then remove pot from heat and allow to cool for 15 minutes.
Purée the soup in multiple batches using a powerful blender (start with slow speed and increase to high). Return to pot, add coconut milk and reheat to serving temperature.