Serves: 6
Ready In: 37 minutes
Prep Time: 10 minutes
Cook Time: 27 minutes

  • 1 medium white onion, diced
(about 1 1/2 cups)
  • 1 stalk celery, chopped 
(about 1/2 cup)
  • 1 jalapeno pepper, seeded 
and chopped
  • 1 tsp cayenne pepper
  • 4 cups peeled, cubed butternut squash (about 2 lbs)
  • 3 cups reduced sodium chicken broth
  • 1 can (355 mL) light coconut milk
  • 6 grape tomatoes, diced to garnish, optional
  • Cilantro 
Cashew Crème

In large saucepan, heat oil over medium-high heat; sauté onions, celery and jalapeno for 5 minutes or until onion is softened.

Stir in cayenne pepper and squash, sauté 2 minutes or until squash is coated with cayenne pepper.

Add broth and coconut milk; bring to boil, reduce to simmer for 20 minutes or until squash is fork tender.

Remove from heat; puree using hand immersion blender or working in batches with your blender or food processor.

Serve immediately; garnish with 1 tbsp (15 mL) Cilantro Cashew Crème (see below) and 2 tsp of diced tomatoes.

Cilantro Cashew Crème

Prepare while soup is simmering.

Prep time: 5 minutes
Makes: 1/3 cup

  • 3 tbsp cashews
  • 1 clove garlic, minced
  • 3 tbsp water
  • 1/2 cup loosely packed 
cilantro leaves
  • Sea salt, to taste

Using a small blender or food processor purée cashews and garlic; add water and puree for 
30 seconds or until almost smooth. Add cilantro; purée 1 minute or until well-blended and bright green. Season to taste, with sea salt.

 Soak cashews in water for 1 hour before pureeing 
for a creamier, smoother texture! for Ottawa At Home Magazine