Butternut Tumeric Dill Soup

Makes 5 large servings
1 cup raw cashews- 1 cup water to soak
4 cup veggie stock 
1 large yellow onion, cone #2 or 3
4 stalks celery
2 teaspoon turmeric fresh ground cone #1
1 teaspoon yellow curry powder
4 cups butternut squash, or other squash cone #3
1 granny smith apple cone #3
4 cloves garlic, minced
1 teaspoon sea salt
Juice of ½ lemon or lime
Fresh dill for serving
Fresh ground pepper and additional sea salt to taste
Fresh Dill for serving

Place the 1 cup raw cashews into the 1 cup water allow to soak 5-10 minutes. Meanwhile in 10 qt pan place onion, garlic, celery and squash in ¼ cup broth.  Cook medium click low until squash is tender, Add the turmeric, and curry powder, reduce heat and stir. 
Put the cashews and broth into a high-speed blender and blend until smooth, about 30 seconds. Pour this liquid into the soup pot along with the onions, garlic, and spices. Add cooked ingredients to blender covering with the broth in batches and blend until smooth. Add the salt, lime juice and dill.


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