Squash Soup with Cashew Cream
This soup is creamy without the addition of cream, seasoned with herbs and spices and topped with a light and flavorful swirl of cashew cream.
Ingredients
- 1 medium size butternut squash see text above
- 2 tablespoons extra-virgin olive oil divided
- Salt
- Black Pepper
- 1 cup chopped onion
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 4 cups vegetable or chicken stock
Cashew Cream
- 1/3 cup cashews see text above
- 1/3 cup Milk see text above
- 1 tablespoon lemon or lime juice
- 1/2 teaspoon extra-virgin olive oil
- 1 pinch sea salt
- toasted pumpkin seeds & cashews
Instructions
- Preheat oven to 400°.
- Wash and dry the outside of the squash. Cut in half, length wise, and scoop out the seeds.
- Drizzle the cut side with one tablespoon of olive oil and sprinkle with salt and pepper.
- Place squash halves, cut side down, on a rimmed baking sheet and roast for 30-40 minutes, or until is it very soft and the skin bubbles. Make sure to test the thickest part of the squash (i.e. the end without the seed cavity). A fork or knife inserted in the skin should go through the squash easily.
- Remove from oven and cool. Peel away the skin.
- Sauté the onions with the remaining tablespoon of olive oil in a soup pot over medium-low heat. Cook for 4-5 minutes. Add garlic, thyme and crushed red pepper flakes and continue cooking for 1-2 minutes. Slowly add the vegetable or chicken stock and bring to a simmer over medium heat for 5-10 minutes. Add squash and return to simmer.
- Purée soup with an immersion blender until smooth. (Also, see text above for alternate methods of puréeing.
- Serve with cashew cream and toasted pumpkin seeds or cashews.
Cashew Cream
- Soak the cashews in water for 30-45 minutes.
- Drain off all water. Place the soaked cashews in a blender or food processor with the milk, lime or lemon juice and olive oil. Blend or process until smooth. Season with salt to taste.