Butternut Squash Soup
Creamy, sweet, and nutritious – this butternut squash soup checks all the boxes and is one of my several “comfort foods”. Made with simple, wholesome ingredient
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 gourmetbetty.com.
Cooking tools:
- Immersion blender
- Blender
- Potato masher
- Microplane
- Oven
- Baking dish
- Stove
- Pot
- Chef's knife
- Cutting board
- Fork
- Ladle
- Serving bowl
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 4 pounds butternut squash (halved lengthwise and seeds removed)
- 3 tablespoons olive oil
- 2 bay leaves
- 1/2 cup white wine
- 4 cups low sodium vegetable broth
- 1 teaspoon black pepper
- 2 teaspoons kosher salt
- 1/2 to 3/4 teaspoon red pepper flakes (to taste)
- 2 teaspoons fresh grated ginger
- 1 small carrot (diced)
- 1 garlic clove (minced)
- 2 shallots (diced)
- 1/2 cup cashews (toasted and chopped)
- 8 Tablespoons Creme fraiche OR cashew cream sauce (vegan)
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