Automne,  Hiver,  Plat Principal

Creamy red kuri squash, turnip and cashew soup


Creamy red kuri squash, turnip and cashew soup

Temps de préparation15 min
Temps de cuisson30 min
Type de plat: Diner, Soup
Portions: 4 serves
Auteur: Mary


  • 1 Onion
  • 2 tablespoon olive oil (30ml)
  • ¼ cup Raw cashews (30gr)
  • 1 Red kuri squash 600g
  • 120 gr Turnip
  • 3 cups Water (720ml)
  • 3 teaspoons Vegetable stock (9gr)


  • Peel the onion and chop it
  • Wash the red kuri squash, deseed it and cut it in small cubes.
  • Peel the turnip and cut it in cubes
  • Heat a saucepan and add 2 tablespoon olive oil
  • Add in the chopped onion and cook until translucent. Keep stirring so that they don’t get brown
  • Add in the squash and the turnip. Cook for 3-4 minutes. Keep stirring
  • Add in the stock, the water and the cashews. Bring to boil
  • Lower the heat and simmer for 15 to 20 minutes or until soft
  • Blend the soup, it’s ready!

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