I woke up early this morning to try a new recipe, butternut squash soup, for Thanksgiving lunch at my sister's in-laws. It was a huge hit and although it took some time to make, it wasn't difficult at all. I got the recipe from one of the lecturers in my nutrition program, so it's healthy too!!
2 medium size butternut squash - cut lengthwise in half and seeded
3-4 carrots (medium-large)
1/3 cup raw unsalted whole cashews or pieces
3 cups vegetable stock
1 bunch green onions, chopped
2-3 tablespoons butter
1 tablespoon olive oil
soy sauce to taste
1/4 - 1/2 teaspoon nutmeg
(I did 1 1/2 times the recipe for 10 people and it was the perfect amount, so I would guess the recipe makes about 6-8 servings)
Place cut and seeded squash flesh side down in a shallow glass dish or cookie sheet and bake in hot oven (350 degrees) for 40-45 minutes until soft and sweet smelling.
While squash is baking, slice carrots and simmer in vegetable stock for 15-20 minutes (until soft). Set aside.
In a food processor or blender, grind the cashews into a flour. Dry roast the flour in a non stick skillet, stirring frequently, until it releases its nutty fragrance and becomes a toasty brown (be careful not to burn). Remove from heat. Set aside in a separate container.
In a saucepan, melt butter, olive oil and saute the green onions 5-10 minutes. Set aside.
After removing squash from oven, allow to cool 15-20 minutes.
Scoop squash from their skins, one half squash at a time. Puree in blender with carrots and the vegetable broth, add in some of the green onions and cashews and puree until it reaches the consistency of baby food.
Pour into a large soup pot and warm on low heat. Add remaining ingredients to pot a little at a time, blending after each addition. Season with soy sauce and nutmeg to taste (I skipped this step but added some pepper and parsley). Add more liquid if necessary, and for a creamier version, add 1/2 - 1 cup cream or milk.
Ta-da! Yummy soup :)