Cashew & Butternut Squash Soup

Name: Cashew & Butternut Squash Soup
Yield: 4 servings
Cuisine: British
Ingredients: 1 butternut squash; 1 cup cashew nuts; 2 cups boiling water; 100 mls water or stock; 1 tsp smoked paprika; 1 tbsp olive oil; Salt and pepper

Sonia @sonia

Bristol, UK

#seasonalcooking Butternut squash soup is one of my favourites for its silky texture and mellow flavour. This time I added soaked cashew nuts to add more nutrition and to make it more filling. You’ll need a good blender to achieve a smooth consistency. The soup only uses the flesh from the squash but don’t discard the skin, if you season it with salt and bake it, they make great chips to go with the soup! #cookeverypart

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Ingredients

4 servings

1butternut squash
1 cupcashew nuts
2 cupsboiling water
100 mlswater or stock
1 tspsmoked paprika
1 tbspolive oil
Salt and pepper

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Steps

1

Turn the oven on to 190 C. Cut the squash in half lengthways. Score some cuts then drizzle with olive oil and season with salt and pepper.
2

Roast the squash for 40-50 mins until soft and tender.
3

While the squash is cooking, pour the boiling water into the cashews and leave to soak.
4

When the squash is cooked and cool enough to handle, scrape out the flesh and add to a saucepan. Dont discard the skin, pop that back in the oven with some salt and bake until crispy.
5

Add the cashews and their soaking water to the pan with the squash and simmer gently for 10 minutes. Blend until smooth then stir in the paprika and season to taste with salt and pepper.

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Sonia @sonia

on February 18, 2021 10:07

Bristol, UK

I'm a busy, working mum of two young children and I love to cook! I particularly love cooking with fresh, natural produce. My recipes are usually simple and healthy; using minimal ingredients and minimal time!You can also follow me on Instagram here - https://www.instagram.com/sonianicholas_cookpaduk/