.png)
Hearty Butternut Squash and Cashew Soup
- thefitfoodnerd
- Oct 25, 2019
- 2 min read
It is a season of autumnal colours, pumpkin spice, cosy jackets and chilly mornings.
With the weather change I notice that we seek more comforting warm foods... so why not make your own nutritious soup to satisfy the cravings of comfort foods? It's very easy to make and it's good for you.
Homemade porridge bread compliments this soup very well.....this meal is the ultimate hug in a bowl :)
I have adapted this recipe to the one I made. The soup went a little 'jelly like' on day three, I don't know why, but I felt like I maybe put too much stock in and perhaps there was gelatine content in the stock. For vegetarians/vegans I'd recommend the Kallo stock cubes to ensure that they are vegan friendly. For 1.4 litres I think you only need about 2/3 cubes.
Best to eat on the day it's made and day after if keeping it for longer I would advise you freeze it on the first day. The cashews gives it a creamy-like texture, a little added protein and you do not need to add cream...this is great if you are following a dairy free diet!
Serves 4-5
2 medium sized butternut squash
2 red peppers
2 carrots
1 large white onion
1 tsp cumin
150g pack of cashew nuts (less or more if you are not a fan)
1 red chilli (optional- only if you want a little kick from it!)
1.4 litres of vegetable stock
Method
Preheat oven 180 degrees Celsius.
Chop all vegetables
Place butternut squash, carrots and red pepper on baking tray and drizzle with a little extra virgin olive oil or avocado oil, place in heated oven and cook until squash is a little soft (about 30-35mins)
Heat oil in pot, add chopped white onion and cook for 5-10 mins. Add chilli (optional) and cumin
Take veg out of the oven when done and add into pot alongside with stock and cashew nuts
Bring soup to boil and let simmer for 30-50mins (I find the longer you simmer a stronger flavour develops)
Blend using a blender until smooth
Enjoy :)
Comments