This is well and truly the soup of the month here in Trinity’s Kitchen. A firm reader favourite from my book Angelicious.
Most of the time involved in creating this soup is spent waiting for things to bake and cook quietly in the background, whilst you can be getting on with something else in the kitchen. The roast cashew in this is a real gift as it entwines it’s rich, silken earthiness amidst the other ingredients. With ginger, coriander, roast garlic and squash, it creates an exciting feast of gently sweet, aromatic and delectable deliciousness.
Enjoy! Please do feel free to let me know how you get on in the comments below…
- 1 butternut squash (750g to 1kg/ 2lbs)
- 75g cashews (1/2 cup)
- 3 large garlic cloves
- 1 large celery stalk
- 1 heaped teaspoon ginger (grated)
- 1 heaped tablespoon ground coriander
- 1 teaspoon celtic sea salt
- 600ml water (2½ cups)
- Few sprigs of parsley (optional)
- Extra roasted cashew nuts (optional)
- Halve the butternut squash and scoop out the seeds. Bake in a preheated oven at gas mark 7 (220C/425F) for about an hour.
- Evenly spread the cashews on a baking tray and bake in the oven for about 15 minutes (or until tanned).
- Bake the garlic in the oven for 15 minutes (keeping on the skin for now).
- Slice the celery stalk and pop into a pan.
- Finely grate a heaped teaspoon's worth of ginger and add to the pan along with the ground coriander, sea salt and water. Put to the side until the other ingredients have baked.
- When ready pop the garlic out of its skin and add to the pan.
- Scoop the butternut squash out of its skin and add to the pan.
- Toss in the cashews, turn on the heat and let the pan cook for about 25 minutes.
- When cooking time is over, blend contents until smooth, garnish with parsley and cashews and serve.