Veggie Yogi

Food, health and prosperity for the body

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

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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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