Butternut Cashew Soup
A friend of mine was kind enough to give my husband and I a butternut squash a few weeks ago, so I set out to find a new recipe. Squash soup has always been a favorite of mine but I’ve never actually made it before. I thought it would be nice to find a recipe that also provided some protein.
I think this one is a winner. I made it one night when my friend Beth was coming over. I served it with Texas-Style Corn and Black Bean Salad. Everyone had two servings and I sent one home for Beth’s husband. There were no leftovers! So if you want leftovers or you’re serving more than 3 or 4 people, you’d better double the recipe!
The original recipe comes from Fran Warde in a cookbook called easy vegetarian. I added some additional ingredients and upped the curry powder!
Makes about 7 bowls
Here’s what you’ll need:
1/4 cup olive oil
4 tbsp unsalted butter
1 chopped onion
1 butternut squash peeled and chopped
1 cup diced carrots
1 diced apple
2 tsp curry powder
2 cups water
2/3 cup milk
1 cup chopped cashews
Freshly ground black pepper
Cook the onions in olive oil and butter until onions are soft.
Add the butternut squash, apple, carrot, curry powder and pepper and cook for a few minutes minutes. Then add the water and milk. Bring to a boil, simmer for 30 minutes, then add the cashews.
Blend with a hand mixer until soup is desired smoothness.
Serve in your favorite bowls and garnish with fresh chives!
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- Posted in: Soups
- Tagged: apple, butternut squash, carrots, cashew, onion, recipe squash soup, Soup, vegetarian
Veggie Yogi 