• 3 Tbsp olive oil
• 1 large onion - peeled and finely chopped
• 1 cup raw cashews
• 1 clove garlic - finely chopped
• 1 large butternut squash (about 2 lb)- peeled, seeded, 1/2“ dice
• 5 cups vegetable or chicken stock
• 2 Tbsp minced fresh ginger
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp curry powder
• 1 tsp ground turmeric
• salt and fresh ground pepper to taste
• 1 cup coconut milk
• 1 spring fresh rosemary

1. Heat oil in soup pot or dutch oven to shimmering. Add onions and cook stirring often until onions soften, about 5 min. Add the cashews and cook, stirring, until the onions are translucent and the cashews have slightly browned, about 3 min. Stir in the garlic and cook for 30 sec. Add the squash, broth, ginger, cumin, coriander, curry powder, turmeric and stir to combine. Season to taste with salt and pepper, bring the soup to a simmer. Reduce the heat to low, cover the pot, and cook until the squash is easily pierced with knife, 20-25 min. Uncover the soup and let it cool for 15 min.
2. Starting on slow speed and increasing to high, puree the soup in a blender in small batches until smooth. Place towel over the top to protect from heat.
3. Return the soup to the pot, add the coconut milk and rosemary spring, cook over low heat, covered until slightly thickened, for about 15-20 min. Serve immediately or refrigerate until ready. If serving later, while reheating the soup, thin it out with more broth or coconut milk until the desired consistency

Serves: 6-8      Total cook time: 50min 
Source: NYT cooking app