Curried Butternut Squash Bisque with Cashew Cream (Vegan)

You can never have too many side dish recipes, so give Curried Butternut Squash Bisque with Cashew Cream (Vegan) a try. For 92 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 76 calories, 2g of protein, and 1g of fat per serving. A mixture of olive oil, onion, vegetable stock, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Healthy Delicious. This recipe is liked by 13 foodies and cooks. From preparation to the plate, this recipe takes roughly 1 hour. With a spoonacular score of 82%, this dish is amazing. If you like this recipe, you might also like recipes such as Curried Butternut Squash Bisque with Cashew Cream (Vegan), Curried Butternut Squash Bisque, and Curried Butternut Squash Bisque.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 55 minutes

 

Ingredients:

1 medium butternut squash

1 tablespoon hot Madras curry powder

¼ cup loosely packed fresh cilantro, chopped (for garnish)

2 garlic cloves, minced

1 tablespoon lime juice

½ teaspoon olive oil

½ onion, chopped

1 generous pinch sea salt

4 cups reduced sodium vegetable stock

Equipment:

oven

baking sheet

pot

blender

Cooking instruction summary:

Heat the oven to 400F.Cut the squash in half, length-wise, and scoop out the seeds. Place on a baking sheet, cut side down. Roast the squash for 30-40 minutes, or until it's very soft and the skin starts to bubble. Remove from the oven and let cool. Peel away the skin.Heat the olive oil in a soup pot. Add the onions and garlic; cook 4-5 minutes, until soft but not brown. Stir in the curry powder and cook one minute. Add the squash and vegetable stock. Cook 5-10 minutes, or until heated through. Transfer to a blender and blend until smooth.Serve topped with cashew cream and chopped parsley. Soak the cashews in 1 cup of water for at least 30 minutes. Drain. Add the soaked nuts, almond milk, lime juice, and oil to your blender; blend on high until smooth. Season to taste with salt.

 

Step by step:


1. Heat the oven to 400F.

2. Cut the squash in half, length-wise, and scoop out the seeds.

3. Place on a baking sheet, cut side down. Roast the squash for 30-40 minutes, or until it's very soft and the skin starts to bubble.

4. Remove from the oven and let cool. Peel away the skin.

5. Heat the olive oil in a soup pot.

6. Add the onions and garlic; cook 4-5 minutes, until soft but not brown. Stir in the curry powder and cook one minute.

7. Add the squash and vegetable stock. Cook 5-10 minutes, or until heated through.

8. Transfer to a blender and blend until smooth.

9. Serve topped with cashew cream and chopped parsley. Soak the cashews in 1 cup of water for at least 30 minutes.

10. Drain.

11. Add the soaked nuts, almond milk, lime juice, and oil to your blender; blend on high until smooth. Season to taste with salt.


Nutrition Information:

Quickview
76k Calories
1g Protein
0.62g Total Fat
18g Carbs
26% Health Score
Limit These
Calories
76k
4%

Fat
0.62g
1%

  Saturated Fat
0.1g
1%

Carbohydrates
18g
6%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
639mg
28%

Get Enough Of These
Protein
1g
3%

Vitamin A
13677IU
274%

Vitamin C
28mg
34%

Manganese
0.33mg
16%

Vitamin E
2mg
14%

Potassium
479mg
14%

Fiber
3g
12%

Magnesium
46mg
12%

Vitamin B6
0.23mg
11%

Folate
37µg
9%

Vitamin B1
0.13mg
9%

Vitamin B3
1mg
8%

Calcium
69mg
7%

Iron
1mg
7%

Copper
0.11mg
5%

Vitamin B5
0.52mg
5%

Phosphorus
49mg
5%

Vitamin K
4µg
4%

Vitamin B2
0.03mg
2%

Zinc
0.26mg
2%

Selenium
0.99µg
1%

covered percent of daily need
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