Roast Cashew Soup with Butternut Squash, Ginger & Coriander (dairy-free, vegan

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Butternut squash (750g to 1kg/ 2lbs
  • 1 Celery stalk, large
  • 1 heaped tbsp Coriander, ground
  • 3 Garlic cloves, large
  • 1 heaped tsp Ginger
  • 3 sprigs Parsley

• Baking & Spices

  • 1 tsp Celtic sea salt

• Nuts & Seeds

  • 1 Cashew nuts, roasted
  • 75 g Cashews

• Liquids

  • 600 ml Water

Found on trinityskitchen.com

Description

Ingredients

• 1 butternut squash (750g to 1kg/ 2lbs)
• 75g cashews (1/2 cup)
• 3 large garlic cloves
• 1 large celery stalk
• 1 heaped teaspoon ginger (grated)
• 1 heaped tablespoon ground coriander
• 1 teaspoon celtic sea salt
• 600ml water (2½ cups)
• Few sprigs of parsley (optional)
• Extra roasted cashew nuts (optional)

Directions

• Halve the butternut squash and scoop out the seeds. Bake in a preheated oven at gas mark 7 (220C/425F) for about an hour.
• Evenly spread the cashews on a baking tray and bake in the oven for about 15 minutes (or until tanned).
• Bake the garlic in the oven for 15 minutes (keeping on the skin for now).
• Slice the celery stalk and pop into a pan.
• Finely grate a heaped teaspoons worth of ginger and add to the pan along with the ground coriander, sea salt and water. Put to the side until the other ingredients have baked.
• When ready pop the garlic out of its skin and add to the pan.
• Scoop the butternut squash out of its skin and add to the pan.
• Toss in the cashews, turn on the heat and let the pan cook for about 25 minutes.
• When cooking time is over, blend contents until smooth, garnish with parsley and cashews and serve.