Fall Spiced Butternut Squash Soup
Serves: 4
INGREDIENTS
- Large Butternut Squash (or other hard squash like Acorn or Honeynut Squash) — 2 lbs, cut in quarters
- 2-3 Sweet potatoes (about 8-10 oz total), cut in half lengthwise
- 1 large onion (or 2 small onions), cut in quarters
- 3 cloves garlic (medium sized)
- ½ cup raw cashews, soaked in water for at least 4 hours (or boiling water for 30 minutes)
- ½ teaspoon cinnamon
- 1/8 teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon pepper
- 2 teaspoons miso (yellow or white miso)
- 1 tablespoon lemon juice
- 2 cups vegetable broth or water
DIRECTIONS
- Preheat oven to 450 degrees.
- Cut butternut squash in quarters (or smaller if large squash), sweet potatoes in half, and onion into quarters and place on a baking sheet.
- Put baking sheet in the oven for 25-30 minutes or until squash, sweet potatoes, and onions are soft and browning. When done, take out of the oven to let cool a bit.
- Place soaked cashews (water drained), cinnamon, allspice, nutmeg, pepper, miso, lemon juice, and vegetable broth or water in a high-speed blender or food processor and puree until smooth and creamy.
- Remove the tough parts of the skin of the butternut squash and add the soft flesh to the blender. Add the entire sweet potato (skin and all) to the blender. Add the onion to the blender. Puree all the ingredients (cashew/spice mixture and squash mixture) until smooth. You may need to add more water or broth to get the consistency you prefer for soup.
- Heat in a pot to warm.
- Serve with a spring of rosemary or sage.