Thursday, January 31, 2013


This super healthy soup is so easy, and my whole family loves it! You can't beat that on a cold winter day!

1 medium to large butternut squash *
2 large leeks (white part) or 1/2 c. onion
 4 t. minced peeled fresh ginger *
4 c. vegetable broth

1/2 c. cashews (preferably soaked overnight and then rinsed well)
about 1c. water or milk (should equal one cup after blended with cashews)

1 1/2 t. salt

toasted pumpkin seeds (optional)
cilantro (optional)

*Costco sells pre-cut butternut squash in 2 lb. containers.  1 container works perfectly for this recipe and cuts prep time by a ton!
* We go light on the ginger (about half that amount) because my kids like it a little milder.
  • Preheat oven to 400 degrees
  • Bake chopped butternut squash for about 35 min. until slightly tender
  • Saute onion and ginger in 1/2 c. water until onion is soft
  • Add squash
  • Add vegetable broth
  • Bring to a simmer and cook, stirring occasionally, for 20 minutes
  • Blend the cashews and water/milk, set aside
  • Puree squash until smooth
  • Return to the pot and stir in salt and cashew cream
  • Heat through
  • Ladle into warm bowls and garnish with cilantro and pumpkin seeds (optional)
This recipe was passed on through my aunts family friend, but I'm not sure of the name or origin so I will check and give credit where it's due!


elnaclark said...

I just finished making a batch. Love this soup. The woman who made the original recipe is Donna Biggs. But she doesn't put cashews or any milk in it. I made those minor changes.


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