Spiced Winter Squash Soup

10-12 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2.5 pounds butternut squash, peeled, deseeded, and chopped
  • 2 medium golden beets, peeled and chopped
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamon
  • ⅛ teaspoon allspice
  • 1 tablespoon coconut sugar or brown sugar
  • 1 teaspoon salt
  • 4 cups vegetable or chicken broth
  • 4 cups water
  • 1 tablespoon lemon juice
  • 1 cup raw cashews, soaked 4 hours or overnight

Method

  1. Heat olive oil in a small pan or in your slow cooker insert if designed for stovetop browning. Add onion and garlic and cook 3 minutes or until softened.
  2. Transfer onions and garlic to slow cooker. Add squash, beets, cinnamon, cardamom, allspice, sugar and salt.
  3. Stir in broth, water, and lemon juice. Cover and cook on low for 6 hours or high for 3 hours.
  4. Drain and rinse cashews. Stir into cooked squash mixture. Purée with an immersion blender or in batches with a regular blender until smooth.

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