Creamy, wonderful blend of flavors soup-super simple
1 large butternut squash
2 tablespoon. olive oil
1 red onion
1 teaspoon garlic (minced) cardamom
1 teaspoon ginger
1 teaspoon cinnamon
2 cans lo-sodium chicken broth
½ cup cream
½ cup salted cashews
No nutrition information available
Roast your squash by slicing it in half, remove the seeds and put it face down on a baking sheet lined with ½ 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!!!