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Creamy Cashew Butternut Squash Soup

Dawn Lerman
  • 90 minutes
  • Serves 6 to 8

INGREDIENTS

1

Butternut squash (about 2 pounds), large

2 tsp

Coriander, ground

1 clove

Garlic

2 tbsp

Ginger, fresh

1

Onion, large

1

sprig Rosemary, fresh

1 cup

Coconut milk

5 cups

Vegetable or chicken stock

1 tsp

Curry powder

1

Kosher salt and freshly ground black pepper

1 tsp

Turmeric, ground

1 cup

Cashews, raw

2 tsp

Cumin, ground

3 tbsp

Olive oil or unsalted butter

1 person Recommend This Recipe