Butternut squash is one of my very favorite foods in the coldest days of winter. While back home in Tennessee over Christmas, I decided to cook dinner for my sister her two month old baby, (although I think he's still only on milk). It's cold and rainy today, so it felt like warm soup would hit the spot. This soup was fairly simple to prepare. I added some cashews for cream and apple for sweetness. The only blender at my parents house was a standard GE variety, but it worked just fine. I hope you enjoy! Please let me know. :)
- 1 large butternut squash peeled and cubed
- 2 large sweet apples
- 1 tbsp of coconut oil
- 1 tbsp of olive oil
- 2 cups of vegetable broth (homemade)
- 1 cup raw, soaked cashews (soaked in water for at least 3 hours)
- 2 cooked carrots
- 3 garlic cloves
- tbs cinnamon
- tbs cloves
- 1 inch chunk of fresh ginger
- Preheat oven to 375 degrees and line a baking sheet with foil or wax paper.
- Slice the butternut squash in half, length wise. Remove the seeds from the cavity. Peel the squash and then dice into small cubes. Dice the apples into cubes. Peel and slice the garlic.
- Thoroughly coat with olive oil and place on your baking dish.
- Bake for 30-40 minutes, until tender. Remove and let cool.
- Add all remaining ingredients. Working in small batches, slowly puree in a blender until smooth and creamy.
- Check seasoning and adjust as you desire. Top with pumpkin seeds.