Yes, it is the last month of spring, but soup is pretty much always tasty when the temperature is below 85! This recipe came from True Food by Dr. Andrew Weil and is great.
Butternut Squash and Green Apple Soup
2 Granny Smith apples or other tart apple, peeled, cored and cut into small pieces
1/2 onion, diced
1 clove of garlic, mashed
2 tsp olive oil
Preheat oven to 400, line a baking sheet with foil.
Spread squash, onion, apple and garlic in large bowl and toss with olive oil , salt and cayenne pepper.
Arrange in sinlge layer on baking sheet and roast for about 45 minutes until tender and lightly brown.
Allow ingredients to cool for 20 minutes.
This is when you’ll make cashew milk, … yes, cashew milk.
Don’t worry it is easy!
1 cup raw cashews
Grind in food processor or blender to a fine powder, stopping to scrape sides to ensure even grinding, 1-3 minutes.
STOP before nuts become a paste.
Add 2 cups of room temp water, blend on medium speed for 30 seconds, stop to scrape sides.
Blend for another 2 minutes after scraping.
Can be stored in refrigerator for 5 days, shake well before using.
It will look like this:
Now that the roasted veggies are cooled transfer to blender in small batches (or food processor or to pot and use immersion blender)
Hold lid down firmly with towel.
Start on low and blend until smooth, scraping and stirring as needed.
Add 1 and 1/4 cups of water a 1/4 cup at a time each time you add more of the veg.
When it is blended to the consistency you want transfer it to pot and whisk in the cashew milk.
Reheat, ladle into bowls and serve.
I added a bit of parsley to this bowl, and to the others red pepper flakes which gave an amazing additional taste!
Freezes and reheats beautifully too, a great nutrient rich meal or side dish,
I hope I still have a couple of servings in the freezer!
Enjoy! It really is an easy dish to make, and if you can do another soup or dish the same day
it makes great use of your time, and who doesn’t want that?