Butternut Squash Soup With Toasted Cashews
User Reviews
5
Butternut Squash Soup With Toasted Cashews
Description
Butternut Squash Soup With Toasted Cashews starts with butternut squash that is either roasted until slightly tender and peeled or pre-prepared cubed squash. The base includes sautéed shallots and garlic cooked in butter and olive oil, which adds richness. Squash and broth are added along with thyme and bay leaf, simmered to soften the squash fully. The solids are puréed to a smooth, creamy consistency, then finished with heavy cream to adjust thickness and seasonings.
The toasted cashew garnish offers a crunchy contrast to the smooth soup, adding a subtle nutty flavor. The heady aroma of thyme and the slight warmth from nutmeg round out the flavor profile, while salt and white pepper balance the seasoning.
This soup can be served as a warming starter or a light meal, especially suitable during fall and winter months. It pairs well with crusty bread or a fresh green salad.
Ingredients
- 1 butternut squash about 2 pounds or 6 cups cubed
- 4 cups chicken broth (or vegetable broth for vegetarian/vegan)
- 1 shallot minced
- 2 cloves garlic minced
- 2 Tablespoons butter
- 2 Tablespoons extra virgin olive oil
- 1 thyme sprig
- 1 bay leaf
- 1/8 teaspoon ground nutmeg
- 1/4 cup heavy cream use to thin to desired consistency
- 1 teaspoon kosher salt (to taste)
- 1/2 teaspoon white pepper (to taste)
- 1/8 cup cashew nuts chopped and toasted for garnish, raw
Instructions
Roasting and preparing the squash. Skip this step if you are using already prepared squash from the grocery store.
- Preheat oven to 350 degrees F.
- Halve squash and place cut side up in a baking pan with 1/2" of water. bake uncovered for about 45 minutes. Squash won't be fully cooked, but slightly tender. Cool.
- Using a vegetable peeler, peel of outer skin and scrape inside to remove seeds and stringy fibers. Cut into cubes. Should yield about 6 cups.
Finishing the soup. Start here if you have cubed and prepared squash.
- In a Dutch oven or large pot heat butter and oil until hot and shimmering.
- Add shallots and stir, for a minute or two, then add garlic and stir.
- Next, add squash and broth and bring to a boil. Add thyme and bay leaf, reduced heat and cover.
- Simmer on low about 30 minutes until squash is tender. Remove bay leaf and thyme sticks, if there are any
- Puree soup using an immersion blender or upright blender, until smooth.
- Return soup to pot, add half and half or cream to thin to desired consistency. Finish with toasted, chopped cashews and a drizzle of cream.
- To toast the cashews, shake in a small frying pan over medium heat until light and golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 145kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 753mg | 31% |
| Potassium | 453mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 10162IU | 203% |
| Vitamin C | 28mg | 31% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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