Kabocha Cashew Soup

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Course: Soup
Cuisine: American
Calories: 329.7kcal
Author: Deb Meier

Ingredients

For the Soup:

  • 2 tablespoon of extra-virgin olive oil
  • 1 tablespoon organic butter
  • 1 leek cleaned and coarsely chopped, white part only
  • 1 yellow onion skinned and coarsely chopped
  • 1 clove elephant garlic coarsely chopped
  • 2 cups of chicken stock
  • 2 cups of roasted kabocha squash
  • 1/2 cup of dry-roasted unsalted cashews
  • 1 tablespoon fresh thyme
  • Sea salt and white pepper to taste

Instructions

To roast Kabocha squash:

  • Preheat oven to 350°F (176°C).
  • Line a lipped baking pan with aluminum foil. Remove the stem from the squash, cut in half, and remove the seeds. Rub the inside of the squash with 1 tablespoon of olive oil and bake it for one hour (or until softened). Take it out of the oven, let it cool for a few minutes, then scoop the flesh out with a large spoon and discard the skin.

For the Soup:

  • Heat a stainless steel frying pan. Add to this 1 tablespoon of olive oil and the butter. Heat over medium-low until the butter melts and the mixture shimmers.
  • Add to this the garlic, onion, celery, and leek, sautéing until the mixture begins to soften.
  • Continue to sauté until the mixture has caramelized, about 15 minutes total.
  • Add the chicken stock, thyme, cashews, roasted Kabocha squash, and sautéed onion and leek mixture to your blender jar.
  • For VITAMIX: Secure the lid on the container. Start the machine on Variable Speed 1, slowly increase to Speed 10/High, and blend for six minutes OR use the SOUP Setting.
  • For BLENDTEC: Secure the lid and select the SOUP cycle three times.
  • You should see steam escape from the lid.
  • Salt and pepper to taste; if necessary, pulse in the seasonings.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes

Nutrition

Serving: 1g | Calories: 329.7kcal | Carbohydrates: 22g | Protein: 8.1g | Fat: 23.9g | Saturated Fat: 5.5g | Polyunsaturated Fat: 10.5g | Cholesterol: 15.1mg | Sodium: 477.2mg | Fiber: 1.7g | Sugar: 8.2g
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