Butternut, Cashew and Ginger Soup
Author: Maureen Shaw
Serves: 6
- 800 grams (about 1½ pounds)
- ½ small onion chopped
- 1 cup cashews (if they're salted, wash the salt off)
- 2 cloves of garlic - chopped finely
- 2½ cm (1") piece of peeled fresh ginger chopped
- 750 ml (2⅓ cups) stock (vegetable or chicken - I used a combination of both)
- 1 tsp salt
- 1 tsp white pepper
- In a large pot, saute onion til it's translucent
- Add all the other ingredients to the pot and cook on medium high heat for 20 - 25 minutes until the butternut is tender.
- Check for seasoning and adjust to taste.
- Puree in batches in the blender or use a stick blender.
- Garnish and enjoy
Recipe by Orgasmic Chef at https://orgasmicchef.com/butternut-cashew-and-ginger-soup/
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