How to cook Roasted Red Pepper & Butternut Squash Soup

INGREDIENTS

- 1 tablespoon olive oil

- 1 medium onion, chopped

- 2 cloves garlic, minced

- 2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes

- 1 roasted red pepper, chopped

- 6 cups low sodium chicken broth

- 1 tablespoon curry powder

- 1⁄4 teaspoon ginger

- 1⁄4 teaspoon cumin

- 1⁄4 teaspoon chili powder

- 1 teaspoon salt

- 2 tablespoons honey

- 1⁄2 cup soaked cashews

DIRECTIONS

[1] Heat oil over medium heat in a large stockpot, add the onions and garlic and sauté until onions are translucent, about 5 minutes.

[2] Add the butternut squash, red pepper, broth, curry powder, ginger, cumin, chili powder and salt and bring to a boil.

[3] Reduce heat and simmer until squash is tender, about 15 minutes.

[4] Remove from heat and stir in honey.

[5] Puree in a blender in batches, adding the soaked cashews.

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