Spiced Squash & Root Soup with Cashew Cream
This guy’s a total winter game changer. My sister introduced me to this recipe about ten years ago when I was at university and it very quickly became my go-to soup recipe.
Servings: 4 servings
Ingredients
For The Cashew Cream
- 1 cup/160g raw cashews
- ½ cup/125ml water
- ¼ teaspoon maldon salt
- ½ teaspoon garlic granules
For The Soup
- Large white onion
- 3 cloves of garlic
- 1 inch fresh ginger - peeled and chopped roughly
- 1 inch fresh turmeric - chopped
- 1 Large carrot
- ½ butternut squash - seeded and cubed
- ½ sweet potato - cubed
- ½ teaspoon cinnamon ground
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ¼ teaspoon ground ginger
- 1 teaspoon Ras Al Hanout
- ¼ teaspoon salt
- 1 litre good veg stock
- ½ can coconut milk
- zest ½ lime
Instructions
For The Cashew Cream
- Cover the cashews with cold water and leave to soak for minimum 20 mins. Drain the cashews and add to the cup of a nutribullet or high speed blender. Add the half cup of water, the salt and the garlic granules. Blend for around 30 seconds or until completely smooth. If the cream is too thick, add an extra tablespoon of water and blend again.
For The Soup
- Into a very large saucepan on medium high heat add a tablespoon of olive oil. When hot, add the chopped onion, garlic, fresh ginger and fresh turmeric. Sauté until the onion is starting to turn transparent.
- Add all the spices and the salt and give everything a good stir. Add the vegetables and the stock and give it another good stir. Bring back to the boil, cover and simmer on a medium heat for 15 minutes.
- Check a slice of carrot to ensure it’s cooked through. Once cooked, remove from the heat and carefully purée with a stick blender until completely smooth. Add the coconut milk and blend again until smooth. Taste and season if necessary.
- Serve topped with a good sprinkle of lime zest and a good dollop of garlic cashew cream.
Nutrition
Serving: 1grams