Curried Butternut Bisque with Cashew Cream

Curried Butternut Squash Bisque with Cashew Cream

1 medium butternut squash
1 tablespoon olive oil
½ onion, chopped
2 garlic cloves, minced
1 tablespoon hot Madras curry powder
4 cups reduced sodium vegetable stock
¼ cup loosely packed fresh cilantro, chopped (for garnish)
⅓ cup cashews
⅓ cup unsweetened almond milk (or other non-dairy milk)
1 tablespoon lime juice
½ teaspoon olive oil
1 generous pinch sea salt

View the full recipe at Healthy Delicious →