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Winter Squash Soup with Curry Cream
www.theorganicdietitian.com
Prep Time
20
minutes
Cook Time
45
minutes
Total Time
1
hour
5
minutes
Ingredients
1
tsp
coconut oil
1
large yellow onion
peeled and diced
2-3
pound
butternut squash
peeled, seeded, and cubed
2-3
pound
red kuri squash
peeled, seeded, and cubed (the skin in tougher so I used a knife to peel)
10
cups
chicken or vegetable stock
homemade preferred
1
can -15oz- pumpkin puree
not pumpkin pie
1
Tbsp
salt
to taste
1
tsp
black pepper
Curry Cream:
1
cup
raw cashews
soaked in water for at least 1 hour then drained
2
tsp
curry powder
1-3
Tbsp
water
toasted pumpkin seeds for garnish
Instructions
In a
large stock pot
heat the coconut oil, add the diced onions and saute until translucent (about 5 minutes).
Add in the butternut squash, kuri squash, and stock.
Cover with a lid, cook over medium high heat until squash is tender (about 20-30 minutes).
Meanwhile blend the soaked cashews and curry powder in a blender adding 1 Tbsp of water at a time until smooth and creamy. Set aside.
Once the squash is cooked add the canned pumpkin, salt, and pepper.
With an
immersion blender
puree the soup until smooth.
Warm through.
Serve with curry cream and toasted pumpkin seeds.
Store leftovers in a airtight container in the fridge for up to one week.
Recipe Notes
choose organic ingredients when possible.