Making your own soup is easier than you think and is healthier than shop brought ones. This butternut squash & cashew soup is versatile, filling and delicious.
It is an excellent source of vitamin C, iron and beta-carotene, which help to provide a rich source of phytonutrients and antioxidants. If you want to eat well then this soup’s a must.
What you do:
Place the cashew nuts in a blender and blitz unto a powder.
Sauté the onions and garlic until soft then add to the blender along with the pre-roasted squash and stock. Blend until smooth.
Add the spinach, blend once again and serve.
If you prefer you can substitute ingredients with other vegetables: carrot can replace squash, leeks for onions or broccoli for spinach.