Creamy red kuri squash, turnip and cashew soup
Creamy red kuri squash, turnip and cashew soup
Servings: 4 serves
Ingredients
- 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)
Instructions
- 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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