Roasted Butternut Squash Soup
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eattothrive.org.
Cooking tools:
- Immersion blender
- Blender
- Dutch oven
- Microplane
- Grater
- Baking sheet
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Fork
- Skillet
- Refrigerator
- Airtight container
Ingredients
- 4 tbs olive oil
- 12 cups peeled and cubed (approx 1″) butternut squash (2 large squash)
- 4 cloves of garlic, minced
- salt
- pepper
- 3 medium-size onions, chopped
- 1 tsp dried marjoram
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 6 cups vegetable broth
- 2 cups raw unsalted cashews + 1 1/2 cups of water, blended until smooth
- several pinches of nutmeg, freshly ground (optional)
- parmesan cheese, shredded (for garnish)
- toasted pine nuts (for garnish)
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