Conscious Food Choices

Delicata Soup with Cashews and Curry

It’s Fall. This soup was made to chase away snuffy noses!

This soup is vegan but gets it’s ethereal thick creamy texture from the squash and the cashews.  It is completely satisfying with a warm crusty whole grain roll and a big bright salad!

• 2 Acorn or Delicata Squash
• 1 cup raw cashews
• 1 onion, chopped
• 2 Tbs olive or coconut oil
• white pepper
• 2 tsp salt
• 1 Tbs  fennugreek seeds
• 1 – 2 Tbs curry powder (medium)
• 2 bay leaves
• 10 cups water
• 1/4 c maple syrup or agave
• 1/2 c sake
• pinch garam masala

Remove bulk of the peel with a good peeler (Don’t worry about the peel in the cracks). Take out seeds and cut into 1 – 2 inch chunks.

Saute with cashews, white pepper and 1 tsp salt in oil in a heavy bottomed pan for 8- 10 minutes, turning occasionally. Add onions and saute 5 more minutes. Deglaze bottom of pan with a little water as necessary. Add fennugreek, curry powder and bay leaves and saute on low heat 5 minutes.

Add water, maple syrup and 1 tsp salt, bring to boil, then simmer 10-15 minutes. Remove bay leaf and blend on high speed in Vitamix for 2 -3 minutes until completely smooth. (Be careful when blending hot soups to start on low speed).

Pour back into soup pot, add sake and bayleaf back to pot, add a little water to adjust consistency if necessary, and then taste for salt/sweet.

Bring back to simmer and serve.

Serves 4.

October 29, 2009 - Posted by Jorin Hawley | Low Carb Recipes, Recipes, Soups, Vegan Recipes | Fall, Soups, Winter Squash