Thursday, November 11, 2010

Butternut Squash Soup

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.
Success!


I was so excited, it tastes just like the bisque that I remember minus all the bad stuff.

Butternut Squash Soup
2 Tb Earth best butter
2 large butternut squash
2 medium onions
1 shallot
water
salt and pepper
1/2 tsp nutmeg
1/2 c cashews

Directions:
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!

Enjoy

2 comments:

laundryontheline said...

This sounds really good. I never would have thought of using cashews, can't wait to try it!

going kiwi said...

It makes it so creamy! Just make sure you have a good blender to blend the cashews up completely, otherwise it is chunky.