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  • Serves: 4

Ingredients

  • 1 Butternut Squash Large
  • 4 Cups Water
  • 1 Tbsp Canola or Olive Oil
  • 1.5 Cups Onion Chopped
  • 4 Garlic Cloves
  • 2 Tbsp Fresh Ginger Grated
  • 1 Tsp Salt
  • 1/4 Tsp Cumin
  • 1/4 Tsp Cinnamon
  • 1/4 Tsp Allspice
  • 4 Tbsp Fresh lemon Juice
  • 1 Cup Lightly Toasted Cashews
  • 4 Oz Plain Greek Yogurt

Instructions

  1. Halve squash and clean seed material from center. Remove flesh from peel and cut into 1 “ chunks. Place in a large saucepan with the water, cover and bring to a boil. Lower the heat and simmer until very tender (about 10-15 minutes).

  2. Meanwhile, heat the oil in a small skillet. Add onions and sauté over medium heat for about 5 minutes.

  3. Add garlic, ginger, salt and spices. Turn heat to low and continue to sauté for another 8 – 10 minutes, until onions are very soft. Sir in lemon juice.

  4. Combine the squash, sautéed vegetables mixture and toasted cashews and use a stick blender to puree (if using a blender or food processor you will need to do this in several batches).

  5. Drizzle with yogurt and serve.

  6. * To toast cashews, place in a small dry skillet over medium heat. Stir occasionally until nuts are slightly browned.

Nutrition Info

Calories:
345
Total Fat:
20g
Saturated Fat:
4.1g
Sodium:
615mg
Potassium:
815mg
Total Carbohydrate:
37g
Dietary Fiber:
5g
Protein:
10g
Mayo Clinic Cancer Center