Cashews and coconut milk replace dairy in this spiced soup, giving it a thick, luscious texture and rich flavor that leaves you feeling nourished with every bite. A slew of warming spices from curry to turmeric add just enough heat to balance the creaminess from the cashews. To take it from a simple lunch to a substantial dinner, add a perfectly poached egg on top with your favorite roasted nuts or toasted pumpkin seeds and a drizzle of hemp-infused coconut oil.

*Cannabidiol (CBD) is a natural component of hemp oil. Hemp-derived CBD is legal in all 50 states.*

Directions

1. Add olive oil to a large heavy-bottomed pot or Dutch oven set over medium heat. Once oil is hot, add shallots and cook for about 2 minutes, stirring frequently. Add the cashews and cook until lightly browned, about 3 minutes.
2. Add garlic to pot and cook for 30 seconds. Add butternut squash, ginger, cumin, coriander, curry powder, turmeric, salt, and pepper. Cook, stirring constantly, for 2 minutes until the spices smell fragrant.
3. Add stock and maple syrup to pot and bring soup to a boil. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the squash is tender enough to be easily pierced with a fork.
4. Add 1 cup of the coconut milk. If using an immersion blender, purée the soup right in the pot until creamy and smooth. If using a regular blender, allow the soup to cool for about 15 minutes, then transfer it in batches to a blender and blend on high until creamy and smooth before returning to pot.
5. Just before serving, bring a small pot of water to a simmer. Working with one egg at a time, crack each egg into a small dish or ramekin. Using a spoon, stir the water vigorously to create a vortex, then gently slide the egg into the center of it. Cook until the white is just barely set but the yolk is still soft. Using a slotted spoon, carefully remove egg from water and set on a plate.
6. Step 6
7. Divide the soup between 6 bowls. Whisk hemp-infused coconut oil into the remaining coconut milk, then drizzle the mixture evenly over each bowl. Top with any optional garnishes, then carefully slide a poached egg onto each bowl.

Farm Team Tips

This soup can be served hot or refrigerated for later. If you aren't serving right away, stop at step 4. Poach eggs as needed right before you're ready to serve.