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Squash & Fennel Soup with Honey-Roasted Cashews
Description
Perfect for a chilly fall or winter evening: the beautifully complementary flavors of fennel and butternut squash melded together in a silky smooth soup garnished with crunchy sweet and salty cashews.Ingredients
Serves
6
- 1 cup whole roasted salted cashews
- 1/4 teaspoon cayenne pepper
- 2 tablespoons honey
- 1 1/2 tablespons chopped fresh cilantro
- 1 cup diced onion
- 1 bulb (about 1 1/4 pounds) fennel, trimmed, thinly sliced
- 1 tablespoon olive oil
- 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded, and diced
- 1 1/2 ounces Glace de Poulet Gold® or Veggie-Stock Gold® dissolved in 4 cups hot water
- Salt and ground black pepper
Methods/steps
- Preheat the oven to 350 degrees.
- Toss the cashews and cayenne pepper in a bowl. Add the honey and stir to combine. Spread the nuts in a single layer on a parchment paper-lined baking sheet. Roast them for about 15 minutes, until they are dark golden brown. Remove the cashews from the oven and return them to the bowl. Add the chopped cilantro and toss. Spread the nuts in a single layer on the baking sheet and set them aside to cool.
- Add the onion, fennel, and olive oil to a stockpot over medium-low heat. Cook, stirring often, about 10 minutes, until the onion is translucent. Add the squash and cook for 5 minutes.
- Add the dissolved Glace de Poulet Gold® or Veggie-Stock Gold®, and bring to a simmer. Simmer for about 15 minutes, until the squash is tender. Remove the pot from the heat.
- Working in batches, purée the soup carefully a blender until smooth. Season with salt and pepper to taste.
- Serve the soup garnished with the honey-roasted cashews.
Additional Tips
The cashews can be made a day ahead and stored in an airtight container at room temperature.