Instructions

1. 1

   Begin by setting your oven to 375°F. Prepare a large baking sheet by lining it with a silicone mat or parchment paper.

2. 2

   Pour the broth into a sizable pot and heat it gently over medium heat, keeping it covered until it reaches a light simmer.

3. 3

   In a mixing bowl, combine the chopped onions and acorn squash with oil and salt. Spread the mixture evenly on the lined baking sheet. Roast in the oven for approximately 40 minutes, or until the vegetables are tender but not charred.

4. 4

   In a separate small bowl, place the cashews and pour 3/4 of the hot broth over them.

5. 5

   Let the cashews soak in the broth for 10 minutes to allow them to soften.

6. 6

   Once the roasting is complete, scoop out the flesh of the squash and add both the squash and onions to the pot, followed by the ginger, turmeric, and cayenne pepper.

7. 7

   Increase the heat to bring the mixture to a boil, then lower it to medium heat and let it simmer with the lid slightly ajar for about 10 minutes, allowing the flavors to meld.

8. 8

   Take the pot off the heat and incorporate the softened cashews into the mixture.

9. 9

   Working in batches, transfer the soup to a blender and blend on high for 1 to 2 minutes until it reaches a smooth and creamy consistency. (If using a traditional blender, remove the small center lid cap and cover the opening with a kitchen towel to allow steam to escape while blending.)

10. 10

    Pour the pureed soup back into the saucepan, adjust the seasoning as needed, and serve warm.

11. 11

    For serving, ladle the soup into bowls and garnish with cilantro and chopped cashews, if desired.

Nutrition Information

Notes & Tips

• Makes 9 cups.