International Vegetarian Union (IVU)
IVU logo
Recipes Around the World International Vegetarian Union
Vegan North American Recipes
Contributed by Vegetarians and Vegans from around the world
Use these links to buy from amazon and IVU gets up to 10%!

Butternut Corn Cashew Soup
From: AndyB2

I just saw this recipe on an area in AOL. It looks so good that I wanted to share it with you all. I plan to try it this weekend. Andrea

  • 1 large butternut squash
Place squash on a baking sheet, and bake at 400 for 1 hour or until soft to the touch.
  • 1 C. raw or dry-roasted, unsalted cashews
Whirl in processor until cashews are a fine meal. Set aside.
  • 3 ears of sweet corn, cooked, or 2 cans whole kernel corn, drained*
With a sharp knife, cut kernels off the cob. Set aside.
  • 1/3 C. water
  • 2 medium onions, chopped fine
  • 2 stalks celery, chopped fine
  • 2 carrots, peeled and chopped fine
  • 2 cloves garlic, crushed
Into a large stock pot put the water, onions, celery, and carrots.

Cook until soft, about five minutes, adding more water if needed.

  • 1/4 t. ground nutmeg
  • 1 t. salt or to taste
  • Freshly ground black pepper
Add to stock pot.
Add corn kernels.
When squash is cool enough to handle, cut in half and discard seeds.
Scoop out flesh and puree in food processor or blender.
Add to stock pot along with ground cashews.
  • 2 - 4 C. water
Add water to desired consistency, and cook together for 5 - 10 minutes to blend flavors.
Adjust seasoning if needed.

Fresh herbs, minced or Shredded raw beets or Pomegranate seeds

For a special presentation, garnish with finely minced fresh herbs, shredded beets, pomegranate seeds or a fresh sprig of cilantro.
Serves 6.

* If desired, the drained liquid from the canned corn can be part of the liquid added to the soup.
This gives the soup a more dominant corn flavor, but it definitely makes a very tasty soup.