Butternut Squash Soup with Apples and Cashews

Butternut Squash Soup with Apples and Cashews

The cashew milk makes a creamy alternative to regular milk and is very simple to make. The apples, squash and onions make the sweet/savory taste you crave in the fall and winter months.

Category: 

Ingredients

For 6 people ()

Recipe

  • 1 large or 2 small butternut squash
  • 4 granny smith apples, peeled and chopped into chunks
  • 1 large or 2 small red onions
  • 2 cloves garlic
  • 2 tablespoon(s) extra virgin olive oil or coconut oil
  • 1 cup(s) raw cashews, whole or pieces
  • 4 cup(s) room temperature water
  • 1 teaspoon(s) your choice seasonings: nutmeg, cinammon, allspice
Preparation time
20m
Cooking time
45m

Butternut Squash Soup with Apples and Cashews Directions

  1. Preheat the oven to 400 degrees.
  2. Use a vegetable peeler to peel the butternut squash and all the apples. Cut the ends off the squash and split down the middle lengthwise. Scoop out the seeds with a spoon and discard. Chop up into 1 inch chunks. Put the chunks into a large glass or ceramic baking dish. I use (2) 9x12 baking dishes because of the amount of the ingredients.
  3. Core the apples and chop them into 1 inch pieces as well. Toss them into the baking dishes with the squash.
  4. Peel and chop up the onion(s) into 1 inch chunks. Peel and mince the garlic. Toss those in with the squash and the apple. Divide equal parts squash, apple, onion, and garlic into the two baking dishes so all the flavors meld while baking.
  5. Add about 1 tablespoon of the oil to each dish and toss the ingredients to coat thoroughly. Cook for 20 minutes, toss the ingredients to even out the cooking, and cook for another 25 minutes.
  6. Set aside to cool for 20 minutes. Then use an immersion blender and put all the ingredients into a large pot/bowl and blend with a bit of water to make smooth. Add the water in 1/4 cup increments to blend, don't exceed 1 cup total.
  7. In another blender, (I use a Vitamix or Nutribullet, but any blender that can blend dry nuts works) add the cashews and mix until it's a powder. Add 3 cups of room temperature water and blend with the nut powder. Make sure it is mixed well.
  8. Add the cashew milk to the pot/bowl of blended vegetables. Reheat to serve.
  9. Add nutmeg, cinnamon, allspice to flavor (optional--tastes great without, too). Serve and enjoy.

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Nutrition facts

(diet, vegetarian, gluten free, lactose free)


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