Soup again? Yes. Never gets old in my opinion, especially during this weather. I was told Franklin, TN hadn’t had a snow “storm” in over five years. Now today, stores, local offices… all closed for the second day in a row due to what’s happening outside. We’re expecting more snow tonight through tomorrow…

What is my go-to during this time? Soup. Chili. Apple Pie (recipe later). This soup is so thick and comforting, I made two batches of it yesterday along with my Cream of Zucchini soup (with cashews instead of heavy cream), saving one of each of the two for the freezer. This takes no time at all and will charm you with its vibrant yellow color and warm your soul with the roasted nutty flavor and thick creamy texture.

You Will Need:

• Frozen Butternut Squash (I buy the squash already cut up into cubes to save time, buy that way frozen – one 15oz bag or two 10oz bags – serves four: appetizer, two: entree) Two 10oz bags worked very well; it’s my preference
• Extra Virgin Olive Oil
• Smoked Salt, Ground Black Pepper, Ground Sage, Garlic Powder
• Dried Parsley (optional)
• Raw Cashews (whole or pieces)
• Chicken Broth – (we ONLY use the Imagine brand’s Free Range Chicken Broth or Pacific, and you can get it low sodium if you prefer)
• Onion (yellow or sweet)
• Parchment Paper / Casserole Dish

Put out on a baking sheet over parchment paper, your butternut squash and then add a third of a yellow onion. Drizzle with olive oil. Can use a casserole dish without parchment if you prefer.
TIP: Remember, these need to be frozen, not thawed

Bake on 425 for 30 mins.

I use the Philips Soup Maker for almost all of my soup recipes however you’re welcome to use your tried and true method. If you use a pot, go ahead and cut about 2/3rds of your onion and soften in the pot with olive oil. Once translucent, add your broth and one and a quarter cup of cashews (soften). Once the squash pieces are done in the oven add them into the pot.

See next paragraph for seasoning with pot.

Below is what your squash should look like when coming out of the oven:

Let everything soften, add 1 tbsp of olive oil, 1 heaping tsp of ground sage, 1 tsp of smoked sea salt and as much pepper as you like and blend. It will also thicken more overnight because of the cashews. After tasting to see if you want to add any more salt or pepper, you can plate with some dried parsley.

If using the soup maker, add the following directly into the soup maker:

– Squash and Onion after it comes out of the oven (do not season ahead of time

– One and one quarter cup of raw cashews

– 1 tsp Smoked Sea Salt

– 1 heaping tsp of Ground Sage

– As much Ground Black Pepper and Garlic as you’d like

– Fill to the max line with Chicken Broth

Hit the first button for puree. You’ll see the creamy texture you’re looking for:

I wanted to plate these in something that felt decadent because the soup makes you feel that way but in truth, this would be fine in a paper bowl! I look forward to this soup so much and if you want a REALLY rich flavor, just before serving (and adding the parsley if you’d like), drizzle with a bit more olive oil…

(The longer you let the soup sit, the thicker it will get. If I have company coming over I cook a day in advance, let sit and thicken in the fridge and then reheat the next day. If eating sooner it will thicken nicely within an hour.)

The dishes are Royal Worcester. The silverware is Napoleon Bee. The napkins are from Pier 1.