This soup is so good! Even though its getting warmer outside, its nice to have a soup on hand for those cooler nights. This would be yummy to eat cozied up next to a fire pit with a nice group of friends on a cool spring night. Try it and let me know if you liked it by leaving a comment below.
1 cup carrots and 2 cups butternut squash (both cubed)
1 onion chopped
2 cloves garlic minced
2 C vegetable broth
2/3 C cashew butter (or soaked cashews–12-18 hrs)
2 tsp ginger root minced
1 Tbsp curry powder
1/2 tsp salt, 1/4 tsp pepper
2 cups water
2 Tbsp oil
Saute onions, garlic, and carrots in oil over medium heat for about 3 minutes or until soft.
Add ginger and curry powder–cook 1 minute
Add squash, water and s/p. Bring to a boil, reduce heat and simmer stirring, until squash is soft (~15 min).
Let cool slightly and puree with cashew butter or drained cashews. Enjoy!
Leave me a comment!! I want to hear how it turned out! 🙂 Be well…Elyse