Nilsu Recipes

Butternut Squash Soup

Cuisines: American
Courses: Entree

Equipment

• Cutting tools
• Pot
• Blender
• Oven

Ingredients

0.5 cup raw cashews, soaked

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butternut squash
salt
olive oil

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1 medium onion, minced
4-5 medium cloves garlic, thinly sliced
1/2 tsp red pepper flakes
2 cups vegetable stock
bundle of fresh tyme
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Instructions

1. Soak the cashews in hot water, covered for ~15 minutes
2. Preheat the oven to 215c
3. Dice the squash, coat in oil and salt, and bake for ~30 minutes
4. Cook olive oil and minced onion on medium for ~2-3 minutes until the onion is translucent 2 minutes
5. Add the broth and increase to medium-high heat
6. Add seasonings and bundle of tyme
7. Add the roasted squash and cook for at least 15 minutes
8. Remove bundle of fresh tyme
9. Add the cashews and water to a high-speed blender
10. Blend EVERYTHING, carefully