Butternut Squash and Coconut Curry Soup | Jones Winery

Ingredients

• 1 ½ pounds butternut squash puree
• 1 Tbsp olive oil
• 1 large yellow onion, chopped
• 1 cup raw cashews
• 1 medium apple, peeled and diced
• 2 cups water with 1 tsp vegetable bouillon, or 2 cups vegetable stock
• 1 bay leaf
• 2 tsp curry powder
• 2 tsp fresh ginger
• 1 tsp garlic powder
• ¼ tsp nutmeg
• 1-13.5 oz. can coconut milk
• Salt & pepper, to taste