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Butternut Squash Soup with Toasted Cashews | whatagirleats.com
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5 from 10 votes

Butternut Squash Soup With Toasted Cashews

Butternut squash soup with toasted cashews
Course: Soup
Cuisine: American
Author: Cynthia

Ingredients

  • 1 medium butternut squash about 6 cups cubed.
  • 3 cups chicken or vegetable broth
  • 1 shallot minced
  • 1 clove garlic minced
  • 2 tablespoons butter
  • 2 teaspoons extra virgin olive oil
  • 1 sprig of thyme
  • 1 bay leaf
  • 1/8 teaspoon ground nutmeg
  • Heavy cream or half and half thin to desired consistency
  • Kosher salt and white pepper to taste

Instructions

  • Preheat oven to 350 degrees F.
  • Halve squash and place cut side up in a baking pan with 1/2" of water. bake uncovered for about 45 minutes. Squash won't be fully cooked, but slightly tender. Cool.Using a vegetable peeler, peel of outer skin and scrape inside to remove seeds and stringy fibers. Cut into cubes. Should yield about 6 cups. (I think you can actually cheat on this and get pre-cubed squash in the produce section of your market).
  • In a Dutch oven or large pot heat butter and oil until hot and shimmering. Add shallots and stir, for a minute or two, then add garlic and stir. Next, add squash and broth and bring to a boil. Add thyme and bay leaf, reduced heat and cover. Simmer on low about 45 minutes until squash is tender. Remove bay leaf and thyme sticks, if there are any
  • Puree soup using an immersion blender or upright blender, until smooth.
  • Return soup to pot, add half and half or cream to thin to desired consistency. Finish with toasted, chopped cashews and a drizzle of cream.