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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

  1. In a large stock pot heat the coconut oil, add the diced onions and saute until translucent (about 5 minutes).
  2. Add in the butternut squash, kuri squash, and stock.
  3. Cover with a lid, cook over medium high heat until squash is tender (about 20-30 minutes).
  4. 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.
  5. Once the squash is cooked add the canned pumpkin, salt, and pepper.
  6. With an immersion blender puree the soup until smooth.
  7. Warm through.
  8. Serve with curry cream and toasted pumpkin seeds.
  9. Store leftovers in a airtight container in the fridge for up to one week.

Recipe Notes

choose organic ingredients when possible.