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:


  1. 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.
  2. 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.


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