I have wanted to try making this soup for a while now.
The restaurant I used to work at had a butternut squash bisque and I loved it.
(Of course it had tons of cream and a bacon wrapped sea scallop, oh well.)
I knew I could make a soup comparable to the restaurants and way more healthy too.
I was so excited, it tastes just like the bisque that I remember minus all the bad stuff.
2 Tb Earth best butter
2 large butternut squash
2 medium onions
salt and pepper
1/2 tsp nutmeg
1/2 c cashews
In a large stockpot melt butter and add onions and shallots. Cook over medium heat for 2-3 minutes.
Add butternut squash and cook over low for about 30-40 minutes, stirring frequently. Cover with water and bring to a boil. Add nutmeg and dash of salt and pepper. Let simmer for 20 minutes until squash soften. Remove from heat and blend in Vitamix or blender, reserve about one cup of broth. The second batch add cashews and blend until smooth. Pour all mixtures in the stockpot and season with s & p to taste. If too thick add reserved water.
Serve with dinner rolls or corn tortillas. Perfect on a chilly day or night.
I made this for lunch and Eric walked in and said it smelled like Thanksgiving! I agree!