1 med onion, diced
3 cloves garlic, minced
2 carrots, diced
4 cups of cubed buttercup squash
2 tsp curry powder
1 tsp ground cumin
1 tsp turmeric
4 cups of chicken stock (no sodium added)
1 cup of cashew cream (recipe follows)
Pinch of salt and pepper
In a large pot sauté onion, garlic and carrots in olive oil. Add all other ingredients and cook at a strong boil to break up the squash well, and then simmer until cooked though.
Puree and add 1 cup of cashew cream and a dash of hot sauce (optional). Adjust seasoning if needed with a pinch of salt and pepper.
Soak 1 cup of raw cashews for at least 2 hrs. Rinse the cashews and place in the blender with 1 cup of water. Blend until very smooth. Add a pinch of salt and a splash of lemon juice and blend again.