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Cashew Butternut Squash Soup

Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes

Ingredients

  • 2 tbsp unsalted butter
  • 1 celery stalk sliced
  • 1 medium carrot peeled and sliced
  • 1 medium onion peeled and diced
  • 2 medium potatoes peeled and diced
  • 1 butternut squash approx. 1 lb (peeled and cubed - approx. 2 inch thick)
  • 1/2 tsp kosher salt
  • 2 cups cashew milk
  • 5 cups unsalted chicken broth
  • 1/4 tsp garam masala
  • Crushed cashews for garnish if needed

Equipment & Utensils

  • Large saucepan with cover
  • Blender

Instructions

  • Place butter in saucepan on high heat.
  • When butter is almost melted add celery, carrots and onion.
  • Lower heat to medium and saute for approx. 5 mins.
  • Add potatoes and butternut squash and continue to saute for a further 5 mins.
  • Add salt and 1 cup of cashew milk, and stir.
  • Add 4 cups of unsalted chicken or vegetable stock and stir.
  • Raise heat to high until liquid begins to bubble, then lower to low.
  • Cover saucepan and allow to cook for 40 mins.
  • Once solid ingredients can be easily pierced with a fork, remove from the heat and allow to cool just enough to blend.
  • Once cool enough, transfer to blender and blend on high until ingredients form a puree.
  • Transfer puree to saucepan and place on a medium heat and add the remainder of cashew milk and stock.
  • You can add garam masala to soup now, or you can wait until it's time to serve.
  • Stir to combine thoroughly and cover and allow to heat through.
  • Taste soup to make sure you have the right flavor balance, then serve when ready.
  • Garnish with a pinch of garam masala or crushed cashews.

Notes

To garnish with garam masala - divide soup into bowls, sprinkle with garam masala and stir soup around once or twice to create swirls.
To garnish with cashews - divide soup into bowls and sprinkle each serving with a few crushed cashews.