NUNU'S BUTTERNUT-CASHEW CREAMY SOUP

NUNU'S BUTTERNUT-CASHEW CREAMY SOUP image

Provided by DAYLE CLICK @RNUNU

Number Of Ingredients 14

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

Steps:

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.
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.
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.
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.
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.
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.