This is a flavorful, hearty soup that shines with the addition of curry spices and the texture of cashew and coconut. I roast the squash before putting it in the soup for a richer flavor, but if you are short on time you can skip that step and cook the squash (cut into cubes) in the soup pot. Adapted from NYTimes.

Ingredients

• 3 T olive oil or unsalted butter
• 1 onion, diced
• 1 c raw cashews
• 1 clove garlic, minced
• 1 large butternut squash (~ 2 lbs)
• 5 c vegetable or chicken stock
• 2 T minced fresh ginger
• 2 ts ground cumin
• 2 ts ground coriander
• 2 t curry powder
• 1 t ground turmeric
• 1 c coconut milk
• 1 sprig fresh rosemary
• Kosher salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 425 F
2. Cover a roasting pan/tray in parchment paper.
3. Cut butternut squash in half, rub the cut surface with a bit of olive oil, and place squash halves cut side down on the parchment paper.
4. Roast squash for ~1 hour, or until it is soft and a knife goes through it easily.
5. Heat a large stockpot or Dutch oven over medium-high heat. Warm olive oil until shimmering.
6. Add the onions and cook, stirring, until they soften, about 5-10 minutes.
7. Add the cashews and cook, stirring, until they are slightly browned, about 3 minutes.
8. Stir in the garlic, ginger, cumin, coriander, curry powder, and turmeric. Cook for 30 seconds until the spices are fragrant.
9. Add the squash, broth, and stir to combine. Season to taste with salt and pepper, and bring to a simmer.
10. Reduce heat to low, cover, and cook until the flavors have combined, about 15-20 minutes.
11. Uncover the soup and let it cool for 15 minutes, then puree until smooth with a hand blender (or whatever blender you want to use).
12. With the soup still in the pot, addcoconut milk and rosemary sprig. Cook over low heat, covered, until slightly thickened, 15-20 minutes.
13. Serve immediately or refrigerate until ready. If the soup is too thick, thin to desired consistency with more broth.