A different and delicious taste on the staple butternut squash soup.
1 ½ pounds butternut squash puree
1 Tbsp olive oil
1 large yellow onion, chopped
1 cup raw cashews
1 medium apple, peeled and diced
2 cups water with 1 tsp vegetable bouillon, or 2 cups vegetable stock
1 bay leaf
2 tsp curry powder
2 tsp fresh ginger
1 tsp garlic powder
¼ tsp nutmeg
1-13.5 oz. can coconut milk
Salt & pepper, to taste
Heat olive oil in soup pot, sauté onions for about 8 to 10 minutes until golden.
Add cashews, apple, squash puree, broth, garlic and spices to pot.
Cover and simmer gently until apples are tender, about 10 minutes.
Remove bay leaf and transfer mixture to blender. Puree until smooth and transfer back into soup pot, or use immersion blender to puree.
Stir in coconut milk and return soup to gentle simmer for about 5 to 10 minutes, until heated through.
Ladle into soup bowls and serve with roasted pumpkin seeds and grilled red onions if desired!