Appetizers / Soups / Salads

Cashew ginger squash soup is for Soup.

Cashew ginger squash soup takes 5 minutes to prepare.

Cashew ginger squash soup takes 60 minutes to cook.

Cashew ginger squash soup makes 4 servings.

The ingredients for Cashew ginger squash soup are:

1.0 tbsp Coriander leaf, dried
1.0 tsp Salt
4.0 clove Garlic
1.0 tsp Ginger Root
2.0 cup, cubes Squash, winter, acorn, cooked, baked, with salt
0.25 cup, halves and whole Cashew Nuts, dry roasted
2.5 cup (8 fl oz) Water, tap
1.45 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
2.0 cup, pieces or slices Mushrooms, fresh

Here is how you make Cashew ginger squash soup:

Quarter squash in 400 F oven intil tender. Roast garlic and cashews until tender and tan, respectively. Saute grated ginger and coriander in olive oil, add sea salt and then water. Add roasted nuts snd peeled garlic. Once squash is softened, add to soup and cook until all are ready to blend. Serving Size: Makes 4 even servingsNumber of Servings: 4.0Recipe submitted by SparkPeople user SPASCOE8.

The nutritional information for Cashew ginger squash soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 274.2

• Total Fat: 19.7 g
• Cholesterol: 0.0 mg
• Sodium: 856.6 mg
• Total Carbs: 23.5 g
• Dietary Fiber: 5.3 g
• Protein: 4.9 g

The dietary needs meet for Cashew ginger squash soup is Vegan