Nunus Butternut Cashew Creamy Soup Recipes

CREAMY CASHEW BUTTERNUT SQUASH SOUP

Steps:

• In large stockpot or Dutch oven set over medium-high heat, warm the olive oil until shimmering. Add the onions and cook, stirring, until they begin to soften, about 5 minutes. Add the cashews and cook, stirring, until the onions are translucent and the cashews have slightly browned, about 3 minutes. Stir in the garlic and cook for 30 seconds. Add the squash, broth, ginger, cumin, coriander, curry powder, turmeric and stir to combine. Season to taste with salt and pepper, and bring the soup to a simmer. Reduce the heat to low, cover the pot, and cook the soup until the squash is easily pierced with a knife, 20 to 25 minutes. Uncover the soup and let it cool for 15 minutes.
• Starting on slow speed and increasing to high, purée the soup in small batches, in a blender until smooth. Place a towel over the top of the blender in case of any splatters. You can also use an immersion blender (let the soup remain in the pot), but it will take longer to purée until smooth.
• If using a blender, return the soup to the pot, add the coconut milk and rosemary sprig, and cook over low heat, covered, until slightly thickened, for about 15 to 20 minutes. Serve immediately or refrigerate until ready. If serving the soup later, while reheating the soup, thin it out with more broth or coconut milk until the desired consistency.

NUNU'S BUTTERNUT-CASHEW CREAMY SOUP

Steps:

• In a large stockpot or Dutch oven ... over "Medium-High" heat, add olive oil and heat until simmering ... add onions, cook until the begin looking transparent, about 5 minutes.
• Add cashew nuts and continue cooking, stirring, until onions are transparent and cashews have slightly browned ... about 3 minutes ... stir-in garlic and mix all together.
• Add squash, broth, ginger root, cumin, coriander, curry powder, turmeric, salt, "Pinch Of Judgment Call" seasoning and stir to combine all together ... bring soup to a simmer.
• Reduce heat to "Low" ... cover pot and cook until squash is soft and easily pierced ... 20 - 25 minutes. Uncover the soup and let it cool for about 15 minutes.
• Using an electric blender, puree the soup in small batches until smooth ... return the pureed-smooth soup back into the pot ... add and stir-in the coconut milk, reheat over "Low" heat.
• Serve immediately ... or refrigerate until you're ready to serve. If serving soup later ... while reheating, you can thin it out with more coconut milk or broth, until desired consistency.