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Squash & Fennel Soup with Cilantro & Honey-Roasted Cashews

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 cup soup, 2 Tbsp cashews) contains 210 calories, 24 g carbohydrate, (4 g fiber), 4 g protein, 12 g fat, (2 g saturated fat), 0 mg cholesterol, and 770 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 210
  • Makes: 8 cups soup, 1 cup cashews
  • Active Time: 40 minutes
  • Total Time to Make: 55 minutes

Ingredients

You'll Need

Parchment paper, handheld blender

Directions

  1. Preheat oven to 350 degrees. Toss cashews and cayenne pepper in bowl. Add honey; stir to combine. Spread in single layer on parchment paper-lined baking sheet.
     
  2. Roast about 15 min, until cashews are dark golden brown. Remove from oven. Return to bowl; add chopped cilantro. Toss. Spread in single layer on baking sheet. Let cool. Set aside.
     
  3. Add onion, fennel, and olive oil to stockpot on MED-LOW. Cook, stirring often, about 10 min until onion is translucent.
     
  4. Add squash; cook 5 minutes. Add stock, bring to simmer. Simmer about 15 min, until squash is tender.
     
  5. Remove pot from heat. Puree soup carefully with handheld blender until smooth. Season with salt and pepper. Garnish with Cilantro & Honey-Roasted Cashews.

 

Chef Tips
  • Cashews can be roasted one day ahead and stored in airtight container.

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