papa ate half a bowl and asked for more! It's that time of year. All I want to do is eat pumpkin and spices and warm apples. Just IV me with some hot cider and or tea, prop me in a corner with a book and a blanket and I'm golden.
The café I work at is currently serving Roasted Butternut Squash soup and I'm addicted, but I'm not into mystery ingredients, so when a friend posted this recipe I decided to give it a whirl.
I adapted the original recipe from the ever-radiant April over at Classy Little Things to make it vegan and I'm pleased to say the soup is now jar'ed and ready for my eager consumption tomorrow. Let me know what you think!
1 cup chopped onion
2 cloves garlic, grated or minced
1 teaspoon chopped fresh sage (about 3 leaves)
2 to 2-1/2 pounds butternut squash, peeled, seeded and cut into cubes
1/8 cup sherry (I omitted, only because I didn't have any on hand, next time I plan on using it)
4 cups veggie broth
1/4 teaspoon cayenne pepper
1/3 cup cashew cream (1 part raw cashew 1 part water blended till smooth and cream like - this was my first time making cashew cream and I was SO impressed with the texture and consistency!)
salt and pepper to taste
Spray heavy large pot with cooking spray and heat over medium heat.
Add onion and saute until soft, 4 to 5 minutes.
Add garlic and sage and saute 1 minute.
Add squash cubes and saute 5 minutes.
Add the sherry, broth and cayenne pepper.
Cover and simmer on low for about 25 minutes.
Puree soup, either with an immersion blender right in the pot, or transfer to a food processor or blender.
Return to pot and stir in cashew cream.
Season to taste with salt and pepper.
Share & Enjoy!