Today our health and wellness specialist, Nancy Palermo Lietz, shares with you one of her favorite soups…butternut squash-apple soup! Nancy enjoys staring a meal with some sort of soup. It allows guests to relax and sets the tone for the meal.
This one is adapted from Andrew Weil’s True Food. Roasting the vegetables before making the soup really brings out the flavors. The soup is amazingly light and healthy but tastes decadent.
Butternut Squash-Apple SoupCourse: Soups
1 medium butternut squash, peeled, seeded and cut into 1 inch squares
4–5 Granny Smith apples, peeled, cored and cut into 2 inch cubes (substitute pears for a sweeter version)
1 sweet Vidalia onion, diced
2 garlic cloves, cut into small pieces
2 teaspoons olive oil
1 teaspoon kosher salt
½ teaspoon cayenne pepper
1 cup vegetable broth
3 cups cashew milk (1 cup raw cashews and 2 cups room temperature water)
- Preheat oven to 400°. Line a baking sheet with foil or parchment paper. Put the squash, apples, onions and garlic in a large bowl and toss with the oil, cayenne pepper and salt. Arrange in a single layer on the baking sheet. Roast the vegetables until tender and slightly browned, about 45 minutes. Allow the vegetables to cool for about 20 minutes. Place the vegetables in a pot. Add the vegetable broth. Use an immersion blender to liquefy the vegetables. Whisk in the cashew milk. Reheat if needed and serve hot.
- To make cashew milk:
- Grind cashews in a food processor until consistency of coarse flour, stopping, stirring and scraping sides often. Do not let the nuts form a paste. Add two cups of room temperature water and blend for 30 seconds, stopping, scraping and stirring often. Blend at high for 2 minutes.