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
- 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.
- Transfer onions and garlic to slow cooker. Add squash, beets, cinnamon, cardamom, allspice, sugar and salt.
- Stir in broth, water, and lemon juice. Cover and cook on low for 6 hours or high for 3 hours.
- 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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