Real Recipes From Real Home Cooks ®

nunu's butternut-cashew creamy soup

Recipe by

Had a very large Butternut Squash that was begging me to put it to use. On a "Cold-Windy" Winter Day and not wanting to leave the house, turned-out to be the birth of "Nunu's Butternut-Cashew Creamy Soup". My "Taste-Tester" (better known as husband Herman) ... indulged in the "First Bowl" ... then the "Second Bowl" and then into the "Third Bowl" he finally declared, "WOW - I love this soup, but I'm getting full and can't eat anymore"! Recently, we've become aware of how valuable Turmeric is for your health, and I've started using it where ever I can, in our daily diet.

yield 8 serving(s)
prep time 45 Min
cook time 30 Min
method Stove Top

Ingredients For nunu's butternut-cashew creamy soup

  • 3 Tbsp
    olive oil
  • 1 lg
    onion -- peeled and diced
  • 1 c
    cashews, salted
  • 1 Tbsp
    minced garlic
  • 1 lg
    butternut squash -- peeled, cut into 3/4 inch cubes/pieces (amount weighed 2-1/2 pounds)
  • 3 can
    14.5 oz. - chicken or vegetable broth
  • 3 Tbsp
    minced fresh ginger root
  • 2 tsp
    ground cumin
  • 2 tsp
    ground coriander
  • 1 tsp
    curry powder
  • 2 tsp
    ground turmeric
  • 1 tsp
    applewood smoked salt or salt of choice and taste
  • 1 tsp
    nunu's "pinch of judgment call" seasoning (recipe in this site) -- or a pepper seasoning of choice
  • 1 can
    13.5 oz. - coconut milk

How To Make nunu's butternut-cashew creamy soup

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    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.