Golden Fall Stew
From eyecook 1 month ago
- 15 to make
- Serves 4
Leftover butternut squash from another dish inspired this super easy and quick soup. It was going to be something completely different but missing ingredients led to something phenomenal that I just had to share. Read more One hint - when cubing the veggies - keep them roughly the same size - that way they will cook evenly. The hands on time is about 15 minutes or less - and this cooks up in about 30 minutes. See less
Ingredients
- 2 cups cubed butternut squash shopping list
- 2 cups cubed potatoes shopping list
- 1 1/2 cups diced carrots shopping list
- 1 T butter shopping list
- 1 T olive oil shopping list
- 1 good sized shallot shopping list
- 1 cup raw cashews shopping list
- 1 tsp broth concentrate of choice (I use Better than Bouillon shopping list
- 1 heaping t smoked paprika shopping list
- 1 heaping t curry powder shopping list
- salt to taste shopping list
- water shopping list
How to make it
- Add butter and olive oil to heavy bottomed pot and when hot - add the potatoes and the squash. Heat until potatoes start to get golden, then add the curry, paprika and 1/2 the shallot - sliced thinly.
- Stir together and cook for a minute or two until fragrant.
- Add diced carrots and water to cover and simmer until vegetables are cooked.
- At this point add the bouillon paste.
- While the vegetables cook - pour boiling water over the raw cashews and stir. Let sit for a minute, drain, add more boiling water and let sit for about 3 minutes. Drain.
- In a blender combine a cup of water, the drained cashews and about a cup of the cooked vegetables, and the remaining half of the shallot - blend until smooth and creamy.
- Add creamed cashew mixture back to the soup, stir and heat through.
- Add salt to taste.
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