Thursday, October 15, 2015

Stupid Easy Butternut Squash Soup

I love soup.  Some people don't.  Especially my children.  Which is why I made mine for lunch.  So, I can have it all to myself. After taking a couple cooking classes in Europe, one thing that was usually done while boiling vegetables was to add a little salt and sugar to the pot. The salt in this recipe is already in the Bouillon so I didn't ad any more.  This recipe calls for pre-cubed squash from the market but if you've got the time, just cube it yourself.  It's much much more budget friendly. The cashews ad creaminess.  However, only if you have a high powered blender! If not, try adding coconut cream (from a can) or, a cut of margerine after it's been placed in the bowl.  If you aren't Vegan some sort of cream. (Again, after it's been plated)

A 2 lb package of pre-cubed butternut squash
1/2 tsp rosemary
1 Tbsp.  Veggie Bouillon powder + 4 cups of water (or 4 cups of veggie broth)
1 Tbsp.  Onion Powder
1/4 to 1/2 tsp.  pepper
1/2 Tbsp. organic sugar
1/2 cup unsalted raw cashews

Dry saute cubes of squash until some pieces are browned. Add other ingredients (except for the cashews) and simmer covered  for 20 minutes.  Pour soup and cashews into a blender and blend until smooth. (be careful!  It will be super hot. Do this in batches if need be) If for some reason, your liquid isn't covering the squash when it's simmering, add more liquid (water or, broth)

Theoretically, one could make TONS of variations with this.  Unfortunately, I was at a loss of time and fresh ingredients...

Try this.  Let me know how it turned out or let me know if you created a different variation with this base recipe and leave a comment about it! If there were more time, I may have tried cubing 1 or 2 apples in place of sugar and possibly using fresh onion instead of powder.  This is vegan.  If there is a concern about adding sugar, try dates or maple syrup as a sub!