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Spicy Coconut Squash Soup

1 medium white onion, diced
(about 1 1/2 cups)
1 stalk celery, chopped 
(about 1/2 cup)
1 jalapeno pepper, seeded 
and chopped
1 tsp cayenne pepper
4 cups peeled, cubed butternut squash (about 2 lbs)
3 cups reduced sodium 
chicken broth
1 can (355 mL) light coconut milk
6 grape tomatoes, diced to garnish, optional

Cilantro 
Cashew Crème
3 tbsp cashews
1 clove garlic, minced
3 tbsp water
1/2 cup loosely packed 
cilantro leaves
Sea salt, to taste

In large saucepan, heat oil over medium-high heat; sauté onions, celery and jalapeno for 5 minutes or until onion is softened. Stir in cayenne pepper and squash, sauté 2 minutes or until squash is coated with cayenne pepper. Add broth and coconut milk; bring to boil, reduce to simmer for 20 minutes or until squash is fork tender. Remove from heat; puree using hand immersion blender or working in batches with your blender or food processor. Serve immediately; garnish with 1 tbsp Cilantro Cashew Crème (see below) and 2 tsp of diced tomatoes.

Cilantro 
Cashew Crème

Prepare while the soup is simmering.
Prep time: 5 minutes
Makes: 1/3 cup

Using a small blender or food processor puree cashews and garlic; add water and puree for 
30 seconds or until almost smooth. Add cilantro; puree 
1 minute or until well-blended and bright green. Season to taste, with sea salt.

Korey’s Tip

Soak cashews in water for 1 hour before pureeing 
for a creamier, smoother texture!