1 medium-large butternut squash, seeds scooped out, and cut into 1/4s
1 cup boiling water
1 cube vegan bouillon or very well seasoned vegetable broth
1 can (14 ounce) coconut milk (I use lite)
2 teaspoon paprika
1 tablespoon cumin
1 tablespoon turmeric
2 teaspoon salt
2 teaspoon ginger (fresh or ground)
cracked pepper, to taste
cashews (raw, no salt)
1. Preheat oven to 400 degrees F. Bake the squash in a pan of water until it is soft, usually an hour. Remove from pan, let cool.
2. Use the boiling water to make a thick soupy cup of bullion. Add the spices. Let it cook for at few minutes, stirring occasionally. Add the squash and coconut milk.
3. Chop up the cashews in a food processor, add to soup. Stir well. I like my soups smooth, so I use an immersion blender to smooth outthe squash.
Garbanzo beans are a great addition. Put them in when you add the spices (drain the beans if you use a can). I serve as a main dish witha salad and some crusty bread.