Ingredients
Scale
SOUP:
- 1 Tbsp coconut oil
- 1 1/2 cups diced yellow onion (1 large onion)
- 2 large cloves garlic, minced
- 1lb package frozen butternut squash (you can use fresh)
- 1 Tbsps + 1tsp curry powder
- 1/4 tsp ground cinnamon
- 1 14-ounce can full fat coconut milk
- 2 cups vegetable broth
- 1/2 cup raw cashews
- 2 tbsp agave, maples syrup or coconut sugar (optional, I did it without)
- 1 tsp salt + Pepper as needed
FOR SERVING
- Toasted cashews
- Cilantro
- Coconut milk
- Paprika
Instructions
- Heat a large pot over medium heat.
- Once hot, add coconut oil, yellow onion cook for 5 minutes until translucent. Add the garlic and cook for an additional 2-3 minutes, stirring frequently.
- Add butternut squash and season with a salt/pepper, curry powder, and ground cinnamon. Stir to combine the flavors, and cook for an additional 4 minutes. stirring occasionally.
- Add coconut milk, vegetable broth, optional maple syrup, & raw cashews.
- Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 10-15 minutes or until the cashews are soft. (if you use fresh butternut squash, cook until fork tender)
- In a large blender add everything and blend on high until creamy and smooth. Return soup back to pot.
- Taste and adjust seasonings as needed. Continue cooking for a few more minutes over medium heat.
- Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Soup will thicken after stored, simply just add more broth to adjust the texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1