BUTTERNUT SQUASH SOUP WITH CASHEW CREAM
1 cup dry-roasted unsalted cashews, soaked 1 hour and drained 1 cup light coconut milk 1 tablespoon lime juice 2 tablespoons olive oil 1 medium onion, chopped 3 garlic cloves, chopped 1 medium butternut squash, peeled and cut into 1-inch cubes (about 4 cups) 4 cups reduced-sodium vegetable broth ½ teaspoon ground cumin ½ teaspoon ground coriander 1 teaspoon curry powder Ingredients
Instructions
1. In a blender, combine cashews, coconut milk, and lime juice; cover and blend until smooth, scraping down sides of blender occasionally. Transfer mixture to a bowl, cover with plastic wrap, and refrigerate until ready to serve. 2. In a large pan, heat oil over medium heat. Add onion, garlic, and squash; cook 5 minutes. Add broth, cumin, coriander, and curry powder; bring to a boil. Lower heat and simmer 20 minutes, or until squash softens. Let cool 10 minutes. 3. Working in batches, ladle squash mixture into a blender and blend until smooth. Transfer soup to a clean pot; stir in salt and pepper to taste. Cover and cook over low heat 5 minutes, or until heated through. Ladle into soup bowls, drizzle with cashew cream, and serve. Notes • May use “no-salt-added” canned diced tomatoes for less sodium. • May use minced fresh garlic or onion powder in place of garlic powder.
Nutritional Information (per serving) Calories 190, total fat 14g, saturated fat 3.5g, sodium 80mg, total carbohydrate 16g, dietary fiber 2g, protein 3g.
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