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been eating tons of bittuernut squash lately. For health reasons, I eat mostly raw veggies, even squash. Really, you cannot tell the difference in this soup. I am going to approximate because I've just been doing up batches, it is so good.
Cremy Butternut Squash Soup
one medium butternut squash
1 3/4 Cups raw cashews, soaked in water at least 1 inch over the top of the cashews, for 2 hours, then drained and rinsed
water, I think about 3 cups(keep adding until desired consistency)
cinnamon to taste(1/2 tsp??)
nutmeg to taste(1/2 tsp??)
cut open the squash and spoon out the seeds.
peel and cut the squash into 2 inch chunks(for easier processing) (I've found it easiest to cut it in chunks, then cut off the peel)
place chunked squash and cashews into food processor(don't try this with a regular blender) and puree until smooth and CREAMY, adding water along the way to aid blending and to desired creaminess. add cinnamon and nutmeg(be reserved) to taste and Viola!
if you like, warm the soup in a double-boiler set-up until warm, but not so hot that your finger could not stay in it indefinely. This ensures the nutrients and enzymes are still there to nourish your body. Great cold too.
comes out smooth and tasty. wonderful for breakfast.
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