Butternut squash soup is highly addictive and deliciously good for you. I made a huge batch last time, and it was gone in 24 hours, but I’m doubling that this time! Ha! Let the Marbas men try to eat it all before I get a second helping!
What you need.
2 peeled, seeded, diced (about 1″ cubes) butternut squash
1 cup julienned carrots (or about 2 carrots)
5 thinly sliced scallions
2 thinly sliced celery stalks
2 medium or 4 small garlic cloves
4-6 cups vegetable broth
salt and pepper to taste
1 tsp thyme
1 cup raw cashews
approximately 1 cup almond or soy milk
What to do.
1. Saute on medium heat garlic, onion, celery, and carrots with a small amount of vegetable broth in a large pot for about 5 minutes or until ingredients soft. Add a small amount of vegetable broth as needed.
2. While vegetables are sautéing, add a dash of pepper and salt. Also, add thyme now.
3. Add the diced butternut squash to the pot and add vegetable broth until approximately 2/3 of the squash is covered.
4. Turn up the heat to medium-high until boiling and then turn down to simmer for about 30-40 minutes or until squash is soft and easily pierced with a fork.
5. When squash is ready, remove from and working in batches, place the squash and vegetables into a blender, and blend until smooth and place in a separate bowl. As you remove the last few batches use less of the broth to keep it from getting to runny.
6. When all of the butternut squash has been blended, return to the pot, empty of excess broth.
7. Place cashews in a blender and pour almond or soy milk over the nuts or just until all the nuts are covered. Blend until creamy.
8. Add cashew mixture to soup and heat on low to medium until it reaches desired warmth.
9. Serve in bowls with raw pumpkin seeds as a garnish!