For 4 Servings:
1 tbs olive oil
1 medium onion, chopped
1 tbs fresh ginger, minced
2 garlic cloves, minced
3 cups of butternut squash, diced
1 medium red beet, diced
1/2 cup celery root, diced
4 cups of vegetable broth (1/2 ‘Rapunzel bouillon cube in water)
2 medium potatoes, peeled and cut in small cubes.
1 handful of cashews soaked in 1/4 cup of water
Heat little oil in a skillet and saute onion and garlic until transparent. Add the ginger, garlic and the squash and carrot cubes and sauté for abt. 8 min.
Add four cups of light broth, bring to a boil and then simmer for 20 minutes, until squash is tender. Mash the cooked vegetables in a blender and add back to the soup. Let sit for some time settle.
Heat a small amount of oil in a skillet and roast potato cubes while stirring until you get nice crunchy cubes.
Blend soaked cashews with the water in a high speed blender to a smooth cream.
Serve the warm soup with a garnish of cashew cream and top with crunchy potato cubes. ©Mighty Forks 2011