A simple, and delicious creamy soup with butternut squash, cashews and a pinch of ginger for a special touch.This combination was a great hit here. The result was a really special flavor soup and we all love it.Ginger is optional, if you’re not much of a fan, don’t use it. I recommend starting with a small quantity because it’s not everyone that’s used to ginger in soups.
- 2 1/2 cups butternut squash
- 1 garlic clove, medium
- 1/4 cup leek, chopped
- 1 small piece of ginger
- 1/4 cup cashew nuts, raw
- 2 TBS extra virgin olive oil
- 2 TBS fresh scallion
- 1 pinch smoked paprika flakes (optional)
- salt and pepper, to taste
Wash well the butternut squash, peel and remove seeds. Chop leek and garlic, set aside. Use a colander to rinse cashew nuts. Soak them in water in a glass container and set aside while you prepare the rest of the recipe.
Put the butternut squash, garlic and leek in the blender and add water just enough to cover the ingredients. Blend until smooth. Pour the resulting cream in a pan. Add salt and pepper to taste, cover the pan and bring to a boil. Meanwhile, process the cashews and water in the blender until smooth. Add more water if necessary until get a cream not to thick. Add the cream to the boiling soup and whisk. Add more water if necessary to reach a desired consistency. Turn off the heat, check seasonings to taste and add ginger. Cover the pan and set aside for 5 minutes before serving.
In the meanwhile, cut the scallions and mix them with the olive oil and a pinch of Himalayan salt and pepper. Pour the soup into a bowl and add fresh chopped scallions and olive oil. Serve immediately.
All recipes, text and images shown are property of the Veganana's Blog. Show that you care mentioning the Veganana Blog when you share or publish the recipes.