1 medium sized squash
3/4 cup raw cashews
2 medium - large potatoes
2 tbsp coconut oil
1 tsp turmeric
4 cups of broth, divided
2 cloves of garlic
Soak the cashews in advance for a few hours or as long as overnight before blending. Blend them with 1 cup of water until it has reached a thin yogurt consistency, add water by the tablespoon if needed.
Roast your squash in the oven at 350 degrees until the flesh is easily pierced with a fork, baking time will vary depending on the size of squash. Remove from the oven and let cool while you prepare the rest of the soup.
Chop your onion and pan fry with 1 tbsp of coconut oil until soft and starting to brown. Then chop and add the potatoes, let them cook for a few minutes before adding 2 cups of your choice of broth. Cook them in the broth until the potatoes are soft.
Roughly chop the garlic and cook in a small pan with the remaining 1 tbsp of coconut oil and turmeric until fragrant.
Add the garlic with all the oil and turmeric to your main pot, then scrap out the cooled squash and also add it to the mixture. Pour your cashew cream into the pot and blend. You can either use an immersion blender or put the mixture into a regular blender, add the remaining two cups of broth at the end to lessen any accidental spray from the immersion blender or save yourself a extra batch in a regular blender.
Tags: vegetarian, vegan, pescetarian, lactose-free, gluten-free, side dish, appetizer, entree, soup, olive oil, lemon, garlic, turmeric, coconut oil, potatoes, onion, cashews, raw cashews, acorn squash, squash
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