Winter Squash and Apple Soup with Cashew Cream 2

Winter Squash and Apple Soup with Cashew Cream


3 squash acorn, butternut, buttercup, Kabucha
1 medium apple
1/2 onion
3 carrots
3 stalks celery
4-5 cups vegetable stock
1 cup half/half optional or full fat coconut milk
1 tsp garlic powder
1 tsp tumeric
2 bay leaves
Sea Salt and Pepper to taste
  1. Cut open and remove seeds from squash.
  2. Lightly brush with olive oil/coconut oil and salt and pepper well.
  3. Roast in oven for 35-40 minutes until fork tender.
  4. In large soup pot sauté onion, carrot, celery and apple in 2 tbsp olive oil, coconut oil, or butter till tender. Add in squash scraped from skins and sauté five more minutes.
  5. Add in stock, bay leaves, and seasonings for twenty minutes.
  6. Remove bay leaves, blend with immersion blender, or carefully transfer to blender in small batches until smooth.
  7. Taste and adjust sea salt and pepper as needed.

Cashew Cream

1 1/2 cup raw cashews soaked overnight or at least 4 hours
1/2 lemon juicked
1 small garlic clove
1 tsp sea salt
  1. Drain cashews and rinse well.
  2. Blend with 1/2 cup water, lemon juice, garlic & sea salt.
  3. Add extra water to thin it if needed.
  4. Add half of the cashew cream directly into the soup and combine.
  5. Use the rest of Cashew Cream to swirl on top of the bowls of soup.  Enjoy!
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