This is a delicious, slightly sweet creamy soup with warm spices and with just a touch of heat from the red pepper flakes. Especially wonderful is the simple approach that requires very little work to prepare. The soup makes a nice light lunch served with fresh bread or as a starter at dinner with side salad. When blending the soup, I left it a little chunky for texture, if you prefer smoother just keep blending. I also didn’t use too much broth since I like my pureed soups on the thick side. Add more broth for a runnier soup but not too much as the spices may get diluted.
Note: I used raw cashews in the soup for added creaminess.
- 3 cups peeled and cubed butternut squash
- 3 large carrots cut into 1 inch chunks
- ½ large onion sliced
- ½ tsp ginger powder or 2 tsp fresh minced ginger
- ¼ tsp ground clove
- ½ tsp grated or ground nutmeg
- ½ tsp ground cinnamon
- ½ tsp cumin powder
- ¼ tsp red pepper flakes
- 1 tsp coconut oil
- ⅓ cup raw cashews
- 2 ½ cups veggie broth
- Toasted walnuts
- Pre heat oven to 400 line a baking sheet with parchment paper
- Add cashews to a bowl and cover with water to soak
- Add chopped butternut and carrots to a large bowl. With clean hands rub the coconut oil onto the veggies, add the ginger, clove, nutmeg, cinnamon, cumin, red pepper flakes and toss to coat. Add the veggies to baking sheet followed by the sliced onions. Roast 30 minutes until tender.
- Rinse the cashews and add to powerful blender along with ¾ cup of the veggie broth, blend until smooth, add all the roasted veggies to blender followed by remainder broth and blend until smooth, add sea salt to taste. Transfer to a medium pot and reheat before serving.
- Serve in bowl and top with toasted walnuts