Servings: 4

Olive oil Olive oil
½ cup chopped shallot (about 1 large shallot bulb) ½ cup chopped shallot (about 1 large shallot bulb)
4 cloves garlic (minced) 4 cloves garlic (minced)
2 tablespoon fresh ginger (minced) 2 tablespoon fresh ginger (minced)
4 cups low-sodium vegetable broth (plus more if needed) 4 cups low-sodium vegetable broth (plus more if needed)
1 cup cocunut milk 1 cup cocunut milk
2 or 3 butternut squashes, approx. 3 pounds. Halved vertically* and seeds removed 2 or 3 butternut squashes, approx. 3 pounds. Halved vertically* and seeds removed
sea salt (plus more to taste) sea salt (plus more to taste)
Freshly ground black pepper, to taste Freshly ground black pepper, to taste
1 cup (150 grams) raw cashews 1 cup (150 grams) raw cashews
1 teaspoons ground cumin 1 teaspoons ground cumin
1 teaspoons ground coriander 1 teaspoons ground coriander
1 teaspoon curry powder 1 teaspoon curry powder
1 teaspoon ground turmeric 1 teaspoon ground turmeric
Optional garnish: 1 sprig fresh rosemary, cilantro, and pepita seeds. Optional garnish: 1 sprig fresh rosemary, cilantro, and pepita seeds.

Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.**
Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns-that’s good for flavor). Set the squash aside until it’s cool enough to handle, about 10 minutes.
Meanwhile, in a medium skillet, warm 1 tablespoon olive oil over medium heat until shimmering Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. ***
Add garlic, and ginger and cook for another 30 seconds.
Add the cashews and cook, stirring, until the onions are translucent and the cashews have slightly browned, about 3 minutes.
Add the squash, broth, ginger, cumin, coriander, curry powder, turmeric and stir to combine.
Close and lock the lid, point the valve to Sealed, then, manually set the timer to 10 minutes.****
Once done, do a 15-minute natural pressure release, then, open the lid carefully.
Mash the soup using an immersion blender.
add the coconut milk
If the soup is too thick add more broth.
add olive oil salt and pepper.
Serve garnished with milk, rosemary, cilantro, and pepita seeds.

*HOW TO SAFELY SLICE YOUR BUTTERNUT SQUASH: You’ll need a sharp chef’s knife and a slip-free cutting board (place a lightly damp tea towel beneath your cutting board to keep it from moving around). Use the knife to cut off the tip-top and very bottom ends of the squash. Stand the squash upright with the thickest flat side as the base. Carefully slice through it from top to bottom to divide it in half (your fingers should never be in the blade’s way). Lastly, use a large spoon to scoop out the seeds and discard them.  *HOW TO SAFELY SLICE YOUR BUTTERNUT SQUASH: You’ll need a sharp chef’s knife and a slip-free cutting board (place a lightly damp tea towel beneath your cutting board to keep it from moving around). Use the knife to cut off the tip-top and very bottom ends of the squash. Stand the squash upright with the thickest flat side as the base. Carefully slice through it from top to bottom to divide it in half (your fingers should never be in the blade’s way). Lastly, use a large spoon to scoop out the seeds and discard them.
**As olive oil spritzer is a nice accesory when adding the olive oil to the squash  **As olive oil spritzer is a nice accesory when adding the olive oil to the squash
***if you don't have an Instant Pot use a Soup pot insead of a skillet to save dishes  ***if you don't have an Instant Pot use a Soup pot insead of a skillet to save dishes
****If you don't have an InstantPot, in your soup pot Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld.  ****If you don't have an InstantPot, in your soup pot Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld.
When i make this i don't use any salt or pepper  When i make this i don't use any salt or pepper