1. In a blender combine cashews, coconut milk and lime juice; cover and blend until smooth, scraping down sides of blender occasionally. Transfer mixture to a bowl, cover with plastic wrap, and refrigerate until ready to serve.
2. In a large Dutch oven heat oil over medium heat. Add onion, garlic and squash; cook 5 minutes. Add broth, cumin, coriander and curry powder; bring to boiling. Lower heat and simmer 20 minutes or until squash softens. Let cool 10 minutes.
3. Working in batches, ladle squash mixture into a blender; blend until smooth. Transfer soup to a clean pot; stir in salt and pepper to taste. Cover and cook over low heat 5 minutes or until heated through. Ladle into soup bowls, drizzle with cashew cream, and serve.
- 14 g Fat
- 3.5 g Saturated Fat
- 0 mg Cholesterol
- 80 mg Sodium
- 16 g Carbohydrate
- 2 g Fiber
- 3 g Protein
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Nutritional Information
- 14 g Fat
- 3.5 g Saturated Fat
- 0 mg Cholesterol
- 80 mg Sodium
- 16 g Carbohydrate
- 2 g Fiber
- 3 g Protein
Directions
1. In a blender combine cashews, coconut milk and lime juice; cover and blend until smooth, scraping down sides of blender occasionally. Transfer mixture to a bowl, cover with plastic wrap, and refrigerate until ready to serve.
2. In a large Dutch oven heat oil over medium heat. Add onion, garlic and squash; cook 5 minutes. Add broth, cumin, coriander and curry powder; bring to boiling. Lower heat and simmer 20 minutes or until squash softens. Let cool 10 minutes.
3. Working in batches, ladle squash mixture into a blender; blend until smooth. Transfer soup to a clean pot; stir in salt and pepper to taste. Cover and cook over low heat 5 minutes or until heated through. Ladle into soup bowls, drizzle with cashew cream, and serve.