It’s been about a decade since we invested in a Vitamix blender. Prior to that I’d use our KitchenAid blender maybe once a year. It’s been the opposite with our Vitabmix – it gets used almost daily for smoothies, salad dressings, soups and so much more. I used the word ‘invested’ as it is a small financial investment as far as small kitchen appliances go, but was so worth it.
Being a fan of Vitamix products, I was surprised to just learn that they make an immersion blender. It turns out it’s been out for a few years so I must be living in the dark. This tale may sound familiar, I’ve had a Cuisinart immersion blender for many years but rarely use it as our Vitamix blender blends things such as soup so much smoother than any food processor or immersion blender I’d used.
You’ll not be surprised (my husband certainly was not) that as soon as I found out Vitamix had an immersion blender, I had to have it. I like making puréed soups, especially those made without dairy, which means the extra step of transferring them to the Vitamix blender. Just think of all the time I’d save if I didn’t have to do that because I had a powerful immersion blender?
I am pleased to report that the first batch of soup I made did not disappoint. The Vitamix immersion blender worked as well as our Vitamix blender in producing a super smooth soup. With a 625-watt motor (the current Cuisinart immersion blenders are 300 watts) this shouldn’t have come as much of a surprise. It has five variable speeds, four blades (many others only have two) plus a sturdy plastic (rather than metal) bell guard which protects your pots. Added bonus – it is much quieter than our Vitamix blender. At $150, the Vitamix immersion blender is more expensive than its competitors but well worth it given the quality products that Vitamix builds (my Vitamix blender is still going strong after a decade).
This soup is a wonderful combination of flavors. The sweetness of the butternut squash is complemented by a mixture of spices including ginger, cumin, coriander, curry and turmeric, plus a bit of heat from red pepper flakes. Cashews are used in place of cream to give it some protein and thickness. The end result is a healthy soup that is both vegan and vegetarian (if you use vegetable stock). If you’re serving this to company, please be sure to share the ‘secret’ cashew ingredient just in case someone has a nut allergy.
| Creamy Butternut Squash-Cashew Soup | | Print |
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 cup raw cashews
- 3 medium garlic cloves, finely chopped
- 2 tablespoons minced fresh ginger
- 1 large butternut squash (about 2-1/2 pounds), peeled and cut into ½-inch dice (see Notes)
- 5 cups vegetable or chicken stock (see Notes)
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon red pepper flakes (or to taste)
- Kosher salt and freshly ground black pepper to taste
- 1 cup full fat coconut milk
- In a large pot or Dutch oven (at least 6 quarts) set over medium-high heat, warm the olive oil until shimmering.
- Add the onions and cook, stirring, until they begin to soften, about 5 minutes.
- Add the cashews and cook, stirring, until the onions are translucent and the cashews have slightly browned, about 3 minutes.
- Stir in the garlic and ginger, and cook for 30 seconds.
- Add the squash, broth, ginger, cumin, coriander, curry powder, turmeric and red pepper flakes, and stir to combine.
- Season to taste with salt and pepper, and bring the soup to a simmer.
- Reduce the heat to low, cover the pot, and cook the soup until the squash is easily pierced with a knife, 20 to 25 minutes.
- Using an immersion blender, purée soup in pot until smooth. Alternatively, you can transfer the soup to a blender and purée starting on low speed and increasing it to high. You may need to do this in batches. Transfer soup from the blender back to the pot.
- Stir in coconut milk and cook over low heat, covered, until slightly thickened, for about 15 to 20 minutes.
- Serve immediately or refrigerate until ready. If serving the soup later, while reheating the soup, you may need to thin the soup with more broth or coconut milk to reach the desired consistency.
* To make this vegetarian or vegan, be sure to use vegetable stock.
Source: Variation on recipe from New York Times Cooking
I’m a sucker for a good soup, and this sounds divine!
Spenser – Thank you! Lots of good flavors.