Kabocha Squash Soup with Apples and Cashew Crema - Vegan
Perfect for Thanksgiving! See my easy way to peel a Kabocha Squash. You’ll love the Cashew Crema with hints of…
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Cooking tools:
- Blender
- Microwave
- Chef's knife
- Cutting board
- Fork
- Plate
- Pot
- Ladle
- Skillet
- Saucepan
- Mixing bowl
- Stove
- Refrigerator
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Spoon
- Serving bowl
- Airtight container
Ingredients
- 1 medium kabocha squash (About 2 1/2 pounds; 6 cups)
- 2 teaspoons coconut oil (organic)
- 1 cup shallots (peeled, coarsely chopped)
- 1 tablespoon garlic ( peeled and minced )
- 1 1/2 teaspoon curry powder
- 1 teaspoon garam masala
- 1/4 teaspoon crushed chili peppers
- 2 cups apples ( peeled, coarsely chopped (I used Macoun apples))
- 4 1/2 cups vegetable broth*
- 1 cup fresh apple cider (check ingredients for no preservatives)
- 1 cup raw cashews (divided (half for Cashew Crema) see recipe: Cashew Crema)
- Spiced Cashews (garnish) (see recipe below )
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