Tim's Squash Curry Soup

1 med onion, diced

3 cloves garlic, minced

2 carrots, diced

4 cups of cubed buttercup squash

2 tsp curry powder

1 tsp ground cumin

1 tsp turmeric

4 cups of chicken stock (no sodium added)

1 cup of cashew cream (recipe follows)

Pinch of salt and pepper

In a large pot sauté onion, garlic and carrots in olive oil. Add all other ingredients and cook at a strong boil to break up the squash well, and then simmer until cooked though.

Puree and add 1 cup of cashew cream and a dash of hot sauce (optional).  Adjust seasoning if needed with a pinch of salt and pepper. 

Cashew cream
Soak 1 cup of raw cashews for at least 2 hrs. Rinse the cashews and place in the blender with 1 cup of water. Blend until very smooth. Add a pinch of salt and a splash of lemon juice and blend again.

Tim's Spicy Lentil soup

In a sauce pan, 
3 tablespoons of olive oil, 
2 chopped onions, 
2 chopped carrots, 
2 chopped medium potatoes
clove of garlic

Saute till soft (10-15 minutes), add 4 tablespoons of curry powder and 1/2 teaspoon of cayene pepper (more if you dare) and cook for a few minutes.  

Add a can of chopped tomatoes (or 6 to 8 fresh tomatoes already stewed) and a 900 ml container of low sodium chicken broth and 2 cups of washed green lentils.  Bring to a boil, then simmer for up to 2 hours.  

It is a bit thick so you may add some water.

Enjoy!