I came up with this serpent squash soup one chilly Autumn day, with a Harry Potter marathon going on in the background. I don't know about you, but Fall-Winter is my favorite season to enjoy some Harry Potter nostalgia! The homemade creamy cashew sauce makes this soup a healthy dairy-free option. Instead of loading up on the heavy cream, try out my delicious Slytherin Soup for yourself!
Ingredients
1.5 cups cashews
+ water to cover cashews (about 1cm over)
1 chopped yellow onion
1 large serpent squash, shredded
at least 5 minced garlic cloves
2 tbsp butter for squash mixture
32 fl. oz. vegetable broth
2 oz. dried oysters mushrooms
+ 1 cup water to soak dried oyster mushrooms
sliced lions mane mushrooms (about 1.5-2oz.)
2 tbsp butter for mushrooms
1 cup water to blend with vegetables in food processor
The Process
start by soaking the cashews in water for 1-3 hours (fill water to cover cashews about 1cm over)
start by cooking 1 yellow onion until browned
add serpent squash, garlic cloves, & 2 tbsp butter
once squash is fully cooked, add half of the vegetable broth container
let simmer for about 10 minutes, until the squash is softened
put mixture in the food processor & add in the rest of the vegetable broth
once fully blended, add everything from the food processor into a big pot - let simmer on low while finishing up the rest of your soup, stirring occasionally.
in a separate pan, start cooking the dried oyster mushrooms in 1 cup water (follow instructions)
once the oyster mushrooms are fully cooked, add in the sliced lions mane & 2 tbsp of butter, cook on medium for 5 minutes
while the mushrooms are cooking, add the cashews & the water they're soaking in to the food processor - blend until fully mixed - add 1 cup of water into the food processor while it's blending
once fully mixed, add cashews to serpent squash/onion mixture simmering in the big soup pot
stir well, & fully mix the cashew sauce & squash mixture together in your big soup pot
once fully blended, add in the mushroom mixture to the big soup pot
let everything simmer on low for about 10-20 minutes
add desired amount of fresh basil to your soup bowl - I recommend pouring your hot soup over the fresh basil - stir together & enjoy!
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