Butternut Squash Soup – Culinary Angels

Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups onions, diced
• 1 cup celery, diced
• 1 1/2 tablespoons garlic, coarsely chopped
• 1 teaspoon ground nutmeg
• 1 1/2 tablespoons ginger, finely chopped
• 4-5 pounds butternut squash, peeled, seeds removed, cut into 1” cubes
• 3 cups apples cored, cut into 1” cubes
• 8 cups vegetable broth or water
• 1 cup whole cashews, soaked in hot water for 30 minutes
• 1 1/2 teaspoons salt, adjust to taste