Butternut Squash Soup With Toasted Cashews
Butternut squash soup with toasted cashews. Serves 8 as a small starter or 4 as a main course.
Servings: 8 people
- 1 butternut squash about 2 pounds or 6 cups cubed.
- 4 cups chicken broth (or vegetable broth for vegetarian/vegan)
- 1 shallot minced
- 2 cloves garlic minced
- 2 Tablespoons butter
- 2 Tablespoons extra virgin olive oil
- 1 sprig of thyme
- 1 bay leaf
- 1/8 teaspoon ground nutmeg
- 1/4 cup Heavy cream use to thin to desired consistency
- 1 teaspoon Kosher salt (to taste)
- 1/2 teaspoon white pepper (to taste)
- 1/8 cup raw cashews chopped and toasted for garnish
Roasting and preparing the squash. Skip this step if you are using already prepared squash from the grocery store.
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.
Finishing the soup. Start here if you have cubed and prepared squash.
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 30 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.
To toast the cashews, shake in a small frying pan over medium heat until light and golden.
Serving: 1g | Calories: 145kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 753mg | Potassium: 453mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10162IU | Vitamin C: 28mg | Calcium: 58mg | Iron: 1mg