Food: Creamy Vegan Butternut Squash Soup / by Sukari Keetin

4 Tbsp coconut oil (1 to rub on squash, 3 for sauté)
1 butternut squash (About 2 1/2 lbs., yields about 3 cups cooked)
1 red onion, diced
5 cloves garlic (2 1/2 tsp pressed garlic)
3 Tbsp grated ginger
1 Tbsp medium curry powder
1 cup crushed roasted cashews unsalted
2 cups water
1 can coconut milk
4 Tbsp chopped cilantro (for garnish)
1 Tbsp lime juice (juice of one lime)
Large pinch of sea salt
Large pinch of pepper

Preheat oven to 375 degrees. Cut the top of the squash off, then in half, and scoop seeds out. Rub meat with 1 tablespoon of coconut oil. Bake for 35–45 minutes or until done. Check after 25 minutes so you can judge how much longer to leave in. When squash is done, allow to cool before scooping out the flesh.

Heat pot and add curry powder to dry toast for about a minute. Once the spices become fragrant, add 3 tablespoons of coconut oil to pot. When oil is hot, add ginger for a minute, then garlic for 45 seconds. Then sauté onions together for about 2 minutes, and add salt and pepper. Once onions have browned, add cashews and stir well.

Add squash to mixture and stir. Once squash appears to be evenly mixed with ingredients, add water and bring to a boil. Turn to a simmer and add lime juice and coconut milk. Blend with a handheld blender and serve (or put into blender in small amounts to blend). Garnish with cilantro.

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Source: Well + Good
 

(Photo: Mikaela Reuben)