Cashew and butternut squash soup

Tags: soup, pumpkin, butternut
Created: 2012/11/22
. Serves 6–8. 13 steps
3 tablespoons unsalted butter   cook over medium-high heat 5min or until beginning to soften Uncover and leave 15min to cool Puree in small batches, starting on slow speed and increasing to high, until smooth. Cook over low heat, covered, 15–20min or until slightly thickened.
1 large onion peel, chop finely
150g raw cashews   cook 3min or until slightly browned
1 clove garlic chop finely   cook 30sec
1 large butternut squash, about 1kg peel, cut into 1.5cm cubes   stir in, bring to a simmer. Reduce heat to low, cover, and cook 20min or until squash is easily pierced.
1.25 litres cups chicken stock
2 tablespoons fresh ginger minced
2 teaspoons cumin ground
2 teaspoons coriander
1 teaspoon fennel
pinch saffron
1 cup coconut milk
1 sprig rosemary