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Creamy Vegan Curry-Ginger Butternut Squash Soup

by Livestrong_Recipes  |  Dec 12, 2018

Creamy Vegan Curry-Ginger Butternut Squash Soup
Photo Credit: Maggie Moon
  1. PREP
  2. 30 m
  • COOK
  • 50 m
  • TOTAL
  • 1h 20m

Spice up your butternut squash soup with some curry powder and ginger. Turmeric, one of the spices found in curry powder, has anti-inflammatory properties that can help to prevent against cancer.

INGREDIENTS

SERVES 8

  • 1 tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onions
  • 6 clove garlic
  • 3 tbsp Curry Powder
  • 1 tsp chili flakes
  • 4 lb raw butternut squash
  • 1 cup raw cashews
  • 8 oz Tofu, Silken
  • 2 cups Vegetable Broth
  • 2 tbsp Fresh Ginger Root
  • 4 pieces Dried Apricots
  • 1/4 tsp Sea Salt
  • 1/8 tsp ground black pepper
  • 3 tbsp lemon juice
  • 1/2 tsp Nutritional Yeast
  • 1/4 cup Almond Breeze Almond Milk
  • 2 sprigs cilantro

DIRECTIONS

1 Soak the cashews overnight.
2 Preheat oven to 400. Prep the squash. Cut in two large pieces, where the narrow neck meets the bulb. Peel with a Y-peeler down to the orange flesh, peeling away all white flesh and green veins. Cut into approximately equal cubes. Clean, rinse and dry the seeds on a clean towel or paper towel, set aside (a fine-mesh strainer helps separate the seeds from the stringy flesh).
3 Roast the squash. In a large bowl toss squash and garlic with 1 tbsp olive oil to coat. Season with salt and pepper to taste. Place on foil-lined sheet pan and roast for 20 minutes or until fork-tender. Remove from oven, and lower heat to 275.
4 Heat 1 tbsp olive oil in a large pot over medium heat. Saute onions until just fragrant, 2 minutes. Add garlic and stir frequently until fragrant, 30 seconds.
5 Add curry powder and chili pepper to taste (use less if you prefer it less spicy), season to taste with salt and pepper, stir frequently until fragrant. Add more olive oil if the pan seems dry.
6 Add butternut squash, cashews, tofu, broth, ginger, and apricots, and bring to a boil. Lower heat and simmer uncovered for 15 minutes, or until butternut squash is fork tender.
7 While the soup simmers, combine cashew crema ingredients in a blender and blend until smooth. Set aside in refrigerator.
8 Spread butternut squash seeds on a foil-lined sheet pan at 275 for 15 minutes or until seeds start to pop. Heat 1 tsp olive oil in a small pan, and transfer seeds, stirring constantly until one pops, about 1 minute. Season with salt and pepper. Set aside.
9 Transfer soup to a blender - in batches as needed - and blend until creamy and smooth. Return soup to pot. Taste and adjust seasonings.
10 Serve soup with a drizzle of cashew crema, roasted squash seeds if using, and cilantro.