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Butternut Squash and Cashew Soup
boyfriend absolutely adores anything made with butternut squash, so it's
been making a frequent appearance in my kitchen this autumn. I like the
nuttiness that the cashews bring to this simple squash soup, and the
bright golden-orange color makes it a perfect choice for this time of
year. I'll confess that I must have stolen the idea for combining
cashews and squash from somewhere -- there's a messy scrawl in my
notebook that says simply "cashew + b-nut squash ... yum!" --
though just where this idea came from, I haven't a clue.
1 butternut squash
1/2 cup cashews, plus more for garnish
5-6 cups stock, preferably homemade
5 dashes nutmeg
2-3 dashes cinnamon
1 tsp. sugar
1 tbsp. butter
salt and pepper to taste
Cut the butternut squash into quarters (slice it
in half lengthwise, then halve it again latitudinally). Remove the
seeds. Place cut-side down in a baking dish with approx. ¼” of water
in the bottom. Bake at 375°F until tender, approximately 30-45 minutes.
Scoop out the cooked squash and discard
the skin. Toss half the
squash in the blender with 2 cups stock and the cashews, and puree until
very smooth. Add the mixture to a saucepan; puree the remaining half of
the squash with another 2 cups of stock, and add that to the saucepan as
3. Season with nutmeg, cinnamon, sugar, butter and
salt and pepper to taste. Heat
on medium-high until just beginning to bubble.
Serve, garnishing with chopped cashews if
out more thanksgiving
spinach with raisins and
. laze . home.