holiday comfort food
Butternut Squash Soup with QUICK CASHEW “CREAM”
SERVES 4 TO 6
INGREDIENTS
5½ cups cubed butternut squash, (about 1 medium squash, peeled, seeded and cut in 1½-inch pieces)
1 tablespoon extra-virgin olive oil
1 tablespoon Italian seasoning blend
¼ teaspoon sea salt
2⁄3 cup raw cashews
2½ cups filtered or spring water, plus more as needed
½ cup unsweetened coconut milk beverage or nondairy milk of your choice
4 to 6 basil leaves, for garnish (optional)
This simple-to-prepare potage is rich in taste and creamy in texture, without the use of dairy. A quick cashew “cream” adds a touch of elegance to this impressive soup.
DIRECTIONS
1. Preheat the oven to 400°F. Line a large, rimmed baking sheet with unbleached parchment paper.
2. Put the cubed squash, olive oil, and Italian seasoning in a large bowl and toss gently until thoroughly coated. Arrange the squash in a single layer on the prepared pan. Bake for 50 minutes, stirring once or twice, until the squash is soft and slightly golden. Put the pan on a wire rack and sprinkle with the sea salt. Let the squash cool for 25 to 30 minutes.
