Butternut Squash Soup

It’s finally cold here at the coast in South Carolina. Praise Jesus! Cold weather in time for the holidays! The kids and I set up one of our trees, set up our village from the movie “The Christmas Story”, and decorated the mantel. I know, I know…a little early but I’m trying to feel the holiday spirit. Another thing that I love is soup. In the fall and winter, I make soup at least once or twice a week and usually on Sunday it’s a crockpot kind of day. Most soups that are thick and creamy are loaded with cream, salt, and nothing really that good for our insides so I found some recipes that are easy, quick, and consists of whole food without the dairy and other yucky stuff. If you like butternut squash, and even if you don’t think you do, you may find that this soup is good and hits the spot.

❤️ Lindsay

Butternut Squash Soup

3 tbsp olive oil
1 large yellow onion chopped
1 cup raw cashews 
1 large apple peeled, cored, chopped
1 large carrot, peeled,chopped
2 lbs butternut squash cubed 
1 tsp thyme leaves (fresh is better but dried will do)
1 bay leaf 
4 cups low sodium veggie broth 
ground black pepper to your liking 

Heat oil in skillet, add onions cooking until softened. Then add cashews and cook for about five minutes.

Add apple, carrot, thyme, squash, and bay leaf to the saucepan and cook for five minutes. Add broth and stir to combine. Bring soup to a boil and reduce heat to medium-low, simmering until the squash is easily pierced with a knife. Typically about 20-25 minutes.

Remove soup from heat and discard bay leaf. Cool soup to room temp.

Ladle cooled soup into blender and puree. Return soup to the saucepan and simmer until heated throughout.