Kuri Squash Soup |whole food plant based | oil free cooking | chef julia

#chefjulia #plantbasednooil #plantbasedsoups Kuri Squash Soup by Chef Julia Dunaway 1 large Kuri Squash (mine was 5 pounds) 2 cups vegetable stock 1 tablespoon mirin 1 tablespoon low sodium tamari 3-4 garlic cloves, minced 1 cup chopped yellow onion 1 cup thick cashew milk 1 ½ teaspoons grated fresh ginger 1 teaspoon red chile powder (I used Chimayo chile powder) ½ teaspoon kosher salt Fresno chili for garnish Reserved cashew milk for garnish Cashew Milk Soak ½ cup raw cashews in water for 30 minutes or longer. Drain and add to a high-speed blender. Add 1 cup water and blend until smooth. If you like the cashew milk thicker use ¾ cups cashews and the same amount of water. Set aside one cup and reserve some for the garnish. Cut the stem of the squash off by scoring a square close to the stem. Insert the knife into the scored square around the stem to pull it off. This area gives your knife blade a spot to get started cutting. Using the knife blade and the weight of the squash, cut it in half. Once it’s cut in half cut more pieces, close in size to one another, removing the seeds and pulp as you go. Place the pieces on a parchment lined baking sheet and bake in a 400° oven for 35 minutes. Reduce the heat to 375° and remove any pieces that are done. The thicker pieces will take another 10-15 minutes. While the squash is baking, cut up the onion, garlic and ginger and add it to a large soup pot over medium high heat. Sauté for 5-7 minutes, adding a tablespoon or two of stock or water if the onions start to stick, and reducing the heat to medium low. Turn heat off and set aside until it’s time to add the squash. When all the pieces are done scrape them off the skins and place them in a large soup pot. Add the 2 cups of vegetables stock and bring to a boil. Reduce to simmer and cook for 20 minutes. After 20 minutes place the squash in a high-speed blender, in two batches, and blend until smooth. Rinse out the soup pot and place the blended squash mixture back into the pot. Add the tamari, mirin, chili powder, salt and cashew milk. Mix well. Serve with sliced Fresno Chiles, and a drizzle of cashew milk. If the soup is too thick add more vegetable broth to thin it. Please subscribe to my YouTube Channel    • Plant-Based Cooking by Chef Julia Dunaway   http://chef-julia.com/ https://www.instagram.com/juliadunawa...   / chefjuliadunaway   Chef Julia 21 Day Challenge Ebook 50 Recipes in 50 Days of Facebook Live Ebook Plant-Based Holiday Table Ebook Plant-Based Basics EBook Plant-Based Gourmet Ebook Plant-Based Holiday Desserts Chef Julia Amazon store Thanks for watching the video Plant-Based Kuri Squash Soup