CREAMY CASHEW BUTTERNUT SQUASH SOUP
Growing up, I spent a lot of time in vegetarian restaurants even though I was not vegetarian, just on a quest to discover delicious, healthy foods that would help my dad to lose weight and feel good. I was already a fan of butternut squash soup when I was introduced to using cashews as a substitute for cream. This soup is loaded with flavor, fiber and protein. One of my favorite things to do is to ask my guests to figure out the mystery ingredient; nobody ever guesses that I have swapped out the heavy cream for the healthy, raw cashews. This soup is perfect for your vegetarian and vegan guests.
Provided by Dawn Lerman
Categories soups and stews, appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In large stockpot or Dutch oven set over medium-high heat, warm the olive oil until shimmering. Add the onions and cook, stirring, until they begin to soften, about 5 minutes. Add the cashews and cook, stirring, until the onions are translucent and the cashews have slightly browned, about 3 minutes. Stir in the garlic and cook for 30 seconds. Add the squash, broth, ginger, cumin, coriander, curry powder, turmeric and stir to combine. Season to taste with salt and pepper, and bring the soup to a simmer. Reduce the heat to low, cover the pot, and cook the soup until the squash is easily pierced with a knife, 20 to 25 minutes. Uncover the soup and let it cool for 15 minutes.
- Starting on slow speed and increasing to high, purée the soup in small batches, in a blender until smooth. Place a towel over the top of the blender in case of any splatters. You can also use an immersion blender (let the soup remain in the pot), but it will take longer to purée until smooth.
- If using a blender, return the soup to the pot, add the coconut milk and rosemary sprig, and cook over low heat, covered, until slightly thickened, for about 15 to 20 minutes. Serve immediately or refrigerate until ready. If serving the soup later, while reheating the soup, thin it out with more broth or coconut milk until the desired consistency.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 373 milligrams, Sugar 4 grams, TransFat 0 grams
CREAM OF BUTTERNUT SOUP
Ginger, turmeric, cinnamon and a little sherry do an incredible job of seasoning this slightly sweet soup. "After I lightened up a recipe from a friend in South Africa," explains Lafayette, Colorado's Shelly Snyder, "it quickly became a family favorite."
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan coated with cooking spray, cook onion and celery in butter until tender. Stir in the broth, sugar, bay leaf, salt, ginger, turmeric and cinnamon. Add the squash and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree vegetable mixture in batches. Return to the pan. Stir in milk and sherry; heat through (do not boil).
Nutrition Facts : Calories 159 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 487mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
CREAMY BUTTERNUT SOUP
Thick and filling, this soup, topped with chives and a drizzle of sour cream, looks as special as it tastes. -Amanda Smith, Cincinnati
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 7
Steps:
- In a 6-qt. stockpot, combine first six ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes., Puree soup using an immersion blender. Or, cool slightly and puree, soup in batches in a blender; return to pan and heat through. If desired, serve with sour cream and chives.
Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 231mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
CREAM OF CASHEW SOUP
This simple soup gets its creamy texture from a roux rather than cream, making it healthier and appropriate for a more-than-once-in-a-while treat.
Provided by spatchcock
Categories Fruit
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter in a saucepan over moderate heat and saute the celery and onion until tender but not brown, about 5 minutes.
- Stir in the flour and cook for 3 minutes.
- Add the chicken stock, milk, and chopped cashews and bring to a boil, stirring frequently.
- Adjust the seasoning with salt and pepper and serve garnished with a sprinkle of paprika. Serves 4 to 6.
CASHEW SOUP
Steps:
- Cook onion, garlic, salt, and black pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Transfer to a blender and purée with cashews, tomato paste, cayenne, and 2 cups broth until very smooth, about 1 minute. Return to saucepan and stir in remaining 1 cups broth, then simmer, stirring occasionally, until slightly thickened, about 1 minute. Season soup with salt.
NUNU'S BUTTERNUT-CASHEW CREAMY SOUP
Had a very large Butternut Squash that was begging me to put it to use. On a "Cold-Windy" Winter Day and not wanting to leave the house, turned-out to be the birth of "Nunu's Butternut-Cashew Creamy Soup". My "Taste-Tester" (better known as husband Herman) ... indulged in the "First Bowl" ... then the "Second Bowl" and then into the "Third Bowl" he finally declared, "WOW - I love this soup, but I'm getting full and can't eat anymore"! Recently, we've become aware of how valuable Turmeric is for your health, and I've started using it where ever I can, in our daily diet.
Provided by DAYLE CLICK @RNUNU
Categories Other Side Dishes
Number Of Ingredients 14
Steps:
- In a large stockpot or Dutch oven ... over "Medium-High" heat, add olive oil and heat until simmering ... add onions, cook until the begin looking transparent, about 5 minutes.
- Add cashew nuts and continue cooking, stirring, until onions are transparent and cashews have slightly browned ... about 3 minutes ... stir-in garlic and mix all together.
- Add squash, broth, ginger root, cumin, coriander, curry powder, turmeric, salt, "Pinch Of Judgment Call" seasoning and stir to combine all together ... bring soup to a simmer.
- Reduce heat to "Low" ... cover pot and cook until squash is soft and easily pierced ... 20 - 25 minutes. Uncover the soup and let it cool for about 15 minutes.
- Using an electric blender, puree the soup in small batches until smooth ... return the pureed-smooth soup back into the pot ... add and stir-in the coconut milk, reheat over "Low" heat.
- Serve immediately ... or refrigerate until you're ready to serve. If serving soup later ... while reheating, you can thin it out with more coconut milk or broth, until desired consistency.
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CREAMY CASHEW AND BUTTERNUT SQUASH SOUP RECIPE | GOOP
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Servings 4Category Detox & Cleanse Recipes
- Preheat oven to 400°F. Season the butternut halves generously with salt and pepper, drizzle each with 1 tablespoon olive oil, and place them flesh side down on a parchment-paper-lined baking sheet. Bake until browned and tender, about 35 minutes.
- While that cooks, cover the raw cashews with the boiling water and let sit for at least 30 minutes.
- In a large pot, heat a couple tablespoons of sunflower-seed oil over medium heat. Add the onion, garlic, thyme, and a pinch of salt. Let that cook for about 10 minutes until softened and fragrant.
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