-
1
In large stockpot or Dutch oven set over medium-high heat, warm the olive oil until shimmering.
-
2
Add the onions and cook, stirring, until they begin to soften, about 5 minutes.
-
3
Add the cashews and cook, stirring, until the onions are translucent and the cashews have slightly browned, about 3 minutes.
-
4
Stir in the garlic and cook for 30 seconds.
-
5
Add the squash, broth, ginger, cumin, coriander, curry powder, turmeric and stir to combine.
-
6
Season to taste with salt and pepper, and bring the soup to a simmer.
-
7
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.
-
8
Uncover the soup and let it cool for 15 minutes.
-
9
Starting on slow speed and increasing to high, puree the soup in small batches, in a blender until smooth.
-
10
Place a towel over the top of the blender in case of any splatters.
-
11
You can also use an immersion blender (let the soup remain in the pot), but it will take longer to puree until smooth.
-
12
If using a blender, return the soup to the pot, add the coconut milk and rosemary sprig, and cook over low heat, covered, until slightly thickened, for about 15 to 20 minutes.
-
13
Serve immediately or refrigerate until ready.
-
14
If serving the soup later, while reheating the soup, thin it out with more broth or coconut milk until the desired consistency.
