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Creamy Cashew Butternut Squash Soup The New York Times Company
Ingredients
- INGREDIENTS
- 3 tablespoons olive oil or unsalted butter
- 1 large onion, peeled and finely chopped
- 1 cup (150 grams) raw cashews
- 1 large butternut squash (about 2 pounds), peeled and cut into 1/2-inch dice
- 5 cups vegetable or chicken stock, plus additional (optional)
- 2 tablespoons minced fresh ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon curry powder
- 1 teaspoon ground turmeric
- Kosher salt and freshly ground black pepper to taste
- 1 cup coconut milk, plus additional (optional)
- 1 sprig fresh rosemary
- Nutritional Information
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