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Kabocha Squash Soup with Apples and Cashew Crema - Vegan

Kabocha Squash Soup with Apples and Cashew Crema – Vegan

Perfect for Thanksgiving! See my easy way to peel a Kabocha Squash. You’ll love the Cashew Crema with hints of maple & cinnamon ~ the Spiced Cashews make a terrific, crunchy garnish

A seasonal favorite that combines sweet and savory flavors

A universal soup all and your Vegan guests will adore! Can make the soup ahead and freeze for a hassle- free Thanksgiving soup. The garnishes make it extra special.

Ingredients for Kabocha Squash Soup with Apples and Cashew Crema ~ Vegan
Ingredients for Kabocha Squash Soup with Apples and Cashew Crema ~ Vegan
Kabocha Squash - cooking and cubing
Kabocha Squash – cooking and cubing

Praise for Kabocha Squash:

  • Called Japanese pumpkin, kabocha began its history in Japan where it was favored for its sweetness and pleasing texture. Kabocha’s hard, deep green skin, boasts exceptional flavor to those who have had the pleasure of tasting its succulent, naturally sweet flesh.
  • With its deep yellow-orange flesh this squash boasts a buttery and tender texture. Rather sweet, its rich flavor combines that of a sweet potato and a pumpkin.
  • Kabocha squashes are available all year round, the best flavored ones are harvested in the late summer and early fall. Like many winter squashes, kabocha can vary in size with the average weighing two to four pounds.
Sauté veggies and flavorings
Sauté veggies and flavorings
Purée half the soup until creamy, leave the second half chunky, with texture
Purée half the soup until creamy, leave the second half chunky, with texture

Although I’m not a Vegan, I eat at least one vegan-meal a day… not too difficult for me as I adore most every vegetable (and love to cook!)

Thanksgiving is a holiday in which we can reflect on what we’re thankful for, contemplating gratitude and appreciation.
As families gather for what can be ‘the largest meal of the year’  – tastes and dietary changes are becoming more apparent.

I tested this soup with these changes in mind – Will there be vegans at my table?
Regardless, this soup is heavenly and delicious! Kabocha Squash has a sweet taste, velvety texture – perfect for soup.
I pumped up the apple flavor using my favorite apple – macoun, and added fresh apple cider to the pot.

Cashew Crema makes the soup special ~ creamed with raw soaked cashews, coconut milk, filtered water, apple cider vinegar, maple syrup and cinnamon
Cashew Crema makes the soup special ~ creamed with raw soaked cashews, coconut milk, filtered water, apple cider vinegar, maple syrup and cinnamon
Soaking raw cashews, then blending the mix creates a creamy, diary-like texture and delivers a wonderful texture and a slight nutty flavor. Make my Cashew Crema – a garnish for the soup jazzed up with soaked cashews, apple cider vinegar, coconut milk, filtered water, maple syrup and cinnamon. Tastes better with more zest than heavy cream or sour cream!
Spiced Cashew Garnish is easy to prepare in a small skillet… adds a nice crunch!
Spiced Cashew Garnish is easy to prepare in a small skillet… adds a nice crunch!
A quick little garnish – make my Spiced Cashews. Simple, no roasting in the oven necessary – Sauté raw cashew halves in a small skillet with a little coconut oil, then add spice mixes: curry powder and garam masala… and a pinch of sea salt.
Adds a nice crunch, looks pretty and extends the cashew, nutty flavor.
Kabocha Squash Soup with Apples and Cashew Crema - Vegan
Kabocha Squash Soup with Apples and Cashew Crema – Vegan
A wonderful vegan, creamy soup, perfect for Thanksgiving, Fall & Winter

Enjoy!
Karen 

Kabocha Squash Soup with Apples and Cashew Crema ~ Vegan

Kabocha Squash Soup with Apples and Cashew Crema – Vegan

Perfect for Thanksgiving! See my easy way to peel a Kabocha Squash. You’ll love the Cashew Crema with hints of maple & cinnamon ~ the Spiced Cashews make a terrific, crunchy garnish
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 10 servings
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Ingredients

  • 1 medium kabocha squash About 2 1/2 pounds; 6 cups
  • 2 teaspoons coconut oil organic
  • 1 cup shallots peeled, coarsely chopped
  • 1 tablespoon garlic  peeled and minced 
  • 1 1/2 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1/4 teaspoon crushed chili peppers
  • 2 cups apples  peeled, coarsely chopped (I used Macoun apples)
  • 4 1/2 cups vegetable broth*
  • 1 cup fresh apple cider check ingredients for no preservatives
  • 1 cup raw cashews divided (half for Cashew Crema) see recipe: Cashew Crema
  • Spiced Cashews (garnish) see recipe below

Instructions

Make the Cashew Crema:

  • Soak raw cashews in plenty of cool water to cover by one inch to soak. Cover and let stand for 6 hours, or overnight. Drain, rinse and divide – will use 1/2 cup for the Soup, and 1/2 cup for Cashew Crema.
  • To the carafe of a blender: Add 1/2 soaked raw cashews with 1/4 cup coconut milk and 1/4 cup filtered water. Add flavorings: 1/2 teaspoon apple cider vinegar, 1 teaspoon pure maple syrup, a pinch of sea salt and a big pinch of cinnamon.Blend all on low to high speed until very creamy and smooth, about 30 seconds. (No need to clean the carafe if making the soup next!) Remove to a clean glass bowl or container. Refrigerate if not using within an hour. Will stay for about 5 days.

Make the Soup:

  • Prick the Kabocha Squash all over with a fork and place in microwave on a plate. Cook until squash has softened, and you can easily cut through it – 5 – 6 minutes.
  • Cut squash into 8 large wedges, remove and discard seeds. Cut away and discard peel – this should be quite easy, as the skin has softened. Cube the squash into 1 1/2 inch pieces.
  • In a heavy, non reactive soup pot (I used an enamel coated cast iron one) add coconut oil, melt over medium heat.Add the squash, stir to incorporate, for 3 minutes until lightly browned. Add the next six ingredients: shallots through apples. Stir up and cook over medium heat for three minutes to lightly color the ingredients and toast the seasonings.
  • Add the vegetable broth and apple cider, raise heat, bring to a boil. Cover, turn heat down to low and simmer for 15 – 20 minutes, until all has softened nicely.
  • Take off heat and cool slightly. To the carafe of a blender: Add half the soup with 1/2 cup soaked, raw cashews. Blend low to high speed about 30 seconds, or until very smooth. Pour into a large bowl or pot. Blend the second half of the soup for just 5 seconds – or until a little chunky. (You may also blend very smooth.) Add to the other soup and mix well.

To serve:

  • Ladle soup into individual bowls. Top with Cashew Crema (see photos) ~ Dollop some on the side of soup, and drag a sharp knife through it to create a pattern. Top with Spiced Cashews and fresh herbs (I used marjoram leaves.)

Spiced Cashew Garnish:

  • Heat 1/2 teaspoon coconut oil in a small 7 inch skillet over low-medium heat. Add 1/4 teaspoon curry powder and 1/4 teaspoon garam masala. Stir to toast spices a few seconds. Add 1/4 cup raw cashew halves, stir and cook until they are lightly golden brown. Remove to a clean plate and cool. Sprinkle with a pinch of sea salt. Adding cashews to the soup will result in a creamy, dairy free soup.
  • Main ingredients in spices used: Curry: turmeric, chili, coriander, garlic, cumin, cinnamon and bay leaves.Garam Masala: coriander, black pepper, cumin, ginger, cinnamon and cloves.

Notes

*Organic Better Than Bouillon Vegetable Base is a wonderful time saver – and much more delicious than boxed vegetable broths… if you are not making it from scratch! Available in supermarkets and health food stores. Note: This is high in sodium taste as you go. Only use "Organic" - regular one has natural flavorings (they are not natural!) 
This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: Soup
CUISINE: American
KEYWORDS: Kabocha Soup, Kabocha soup for Thanksgiving, Kabocha Squash Soup
Nutrition Facts
Kabocha Squash Soup with Apples and Cashew Crema – Vegan
Amount per Serving
Calories
160
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Sodium
 
10
mg
0
%
Potassium
 
540
mg
15
%
Carbohydrates
 
24
g
8
%
Fiber
 
4
g
17
%
Sugar
 
10
g
11
%
Protein
 
4
g
8
%
Vitamin A
 
1281
IU
26
%
Vitamin C
 
15
mg
18
%
Calcium
 
45
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Kabocha Squash Soup with Apples and Cashew Crema - Vegan

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