It’s Squash Season! I love squash. Spaghetti, acorn, butternut… yum! It’s so versatile, you can enjoy it so many different ways.
We have been eating spaghetti squash for awhile now, but just came across our first butternut recently. I had a hankering for some butternut mac n’ cheeze, but Terry recently came down with the flu so I thought I would make him some soup.
Ginger Butternut Squash Soup (serves 4-6)
1 medium butternut squash, peeled, de-seeded & chopped into bite-sized pieces
2 tbsp olive oil
salt & pepper to taste
Preheat your oven to 400. Combine ingredients in a glass lasagna pan and place in the oven. Allow the squash to cook for about 30 minutes. Pierce a piece of squash with a fork to make sure it’s cooked, it should go through easily, but not fall apart.
1 handful of cashews (soaked in warm water for 4 hours)
3 small stalks of celery (or 2 medium), roughly chopped
1 1-inch piece of ginger, minced
2 cups of water
1 vegetable bouillon cube
Add a bit of olive oil to a pot, put on medium heat and add the celery and ginger. Sautée for a few minutes.
Once your squash is done, remove from oven and allow to cool for a few minutes. Add most of the squash (leave 1/4 of it) to your blender along with the celery, ginger, drained cashews & water. Blend until smooth. Add the remaining squash and blend slightly to add a little texture to the soup. Put your mixture in the same pot you sautéed your celery in and add your bouillon cube. Bring to a boil (keep an eye on it as it’ll splatter since it’s a thick soup), reduce the heat and allow it to simmer for 10-15 minutes.