Cashew Butternut Squash Soup with Spiced Marshmallows

Baking spices give this soup an added blanket of warmth.

By: Kimberly Lord Stewart

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butternut squash soup recipe

Cashew Butternut Squash Soup with Spiced Marshmallows

Baking spices give this soup an added blanket of warmth.
Course: Soup
Keyword: butternut squash, cashews, marshmallows
Author: Kimberly Lord Stewart

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 onion chopped
  • 1 carrot, chopped
  • 1 celery stalk, diced
  • 1 large shallot, diced
  • 1 Honeycrisp apple, peeled, cored and chopped
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground ginger
  • teaspoon ground nutmeg
  • 1 medium butternut squash, peeled and cubed
  • ½  cup raw cashews
  • 32 ounces vegetable stock
  • ¾ cup light, canned coconut milk
  • 6 large marshmallows, one per person, cut in half to make two flat disks; sprinkle each cut side with a light dusting of cayenne or cinnamon (optional)

Instructions

  • Add olive oil to large soup pot on medium heat. Add onion, carrot, celery, shallot and apple. Sauté until golden brown, about 10 minutes.
  • Add cumin, ginger and nutmeg. Sauté for 3 minutes.
  • Add squash, cashews and stock. Bring to a low boil and simmer until squash is soft.
  • Let soup cool for about 30 minutes (or refrigerate).
  • Transfer soup in batches to a blender. Puree each batch until smooth, and return to pot. Add coconut milk to thin out soup. Reheat.
  • Place spiced marshmallows in the bottom of each bowl, and pour in the soup. The heat will melt the marshmallows as they float to the top.
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