Curried Butternut Squash Soup
1 large butternut squash, peeled and cut into 1-inch pieces
3 tablespoons extra virgin olive oil, divided
1 medium onion, diced
1/3 cup raw cashews
3/4 cup water
2 cups vegetable broth
1 15-oz can light coconut milk
2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 tablespoon fennel
1/4 teaspoon ground cinnamon
Greek (or Goat’s Milk) Yogurt, for garnish
Preheat oven to 350 degrees. Toss squash with 1-2 tablespoons of olive oil, salt and pepper. Roast for 25-35 minutes until done. Set aside.
Put the cashews in a blender and blend until finely ground. Add 3/4 cup water and blend for 2 minutes.
In a large pot, heat the 1 tablespoon olive oil over low heat. Add the onion and sauté until golden. Add curry powder, turmeric, cumin, cinnamon, and fennel. Toast spices for 1-2 minutes.
Add the squash, coconut mixture, salt and pepper to taste. Add vegetable broth to cover.
Bring to a low boil, reduce the heat, and simmer until combined about 10 minutes.
Blend the soup with an immersion blender until the desired consistency is reached. If using a high speed blender, allow the mixture to cool slightly before putting in blender. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot.
Ladle into bowls and garnish with yogurt before serving.