Heavenly Butternut Squash SoupUser Submitted Recipe
1 large butternut squash
2 tbsp. olive oil
1 red onion
1 tsp garlic (minced) cardamom
1 tsp ginger
1 tsp cinnamon
2 cans lo-sodium chicken broth
1/2 cup cream
1/2 cup salted cashews
Roast your squash by slicing it in half, remove the seeds and put it face down on a baking sheet lined with 1/2 cup water. Roast app. 1 hour at 350 degree oven until tender when pierced with a fork.
Scoop out squash and set aside in a bowl.
Sauté the onion (sliced) until tender, about 5 minutes. Add the spices, and then add the squash. Add the chicken broth and cook for 5 minutes to cook the ingredients down. Add the cream and the cashews last.
Use your Cuisinart blender to puree all the above together. Watch for rave reviews!!!
no nutrition information available
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