Winter vegetables are given an Indian flair with curry powder and cayenne in this soup.
- Makes: 4-6 servings
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Difficulty Rating: Easy
- Recipe Created By: Mary Carter
- Saute onion in oil or butter until lightly browned. Place in food processor or blender with 1 cup of the stock. Puree until very smooth.
- Add squash, sweet potato and seasonings. Puree again. Add remaining stock and puree until very thick and creamy. Serve topped with coconut and chopped cashews.