Heavenly Butternut Squash Soup

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!!!