Abbie’s jumping in…to the Soup, that is!  Her Butternut Squash Soup sounds absolutely amazing, just like she is.  Part accountant, part chaffeur, part chef and full time friend.  We Love Abbie!!!

Ingredients:

  • 1 large butternut squash, peeled and cubed
  • 1 onion (or two if they are small)
  • 1 or 2 parsnips, peeled and chopped (optional)
  • 1 or 2 carrots, peeled and chopped (optional)
  • 1 apple, chopped (optional)
  • 1 Tbsp ginger juice
  • 1 Tbsp thyme
  • 2 Tbsp light miso
  • Salt and pepper, if you feel the need (The miso is my salt)
  • Enough stalk to cover by an inch, ~5 cups
  • ¼ cup ground cashews
  1. Sauté your onions in the oil of your choice. If you have pumpkin oil this is a good place to use it!  Be careful not to brown them too much, i.e. brown soup vs. orange soup (it doesn’t hurt the flavor at all just the color). Add remaining vegetables and an apple for sweetness (optional).  Add your herbs and spices.
  2. While the vegetable are cooking, grind your cashews in a blender until they resemble flour; add your stalk or water to the nut flour and blend.  Add the miso to the blender and mix well. 
  3. Pour liquid over vegetables making sure you cover them by about an inch.  Cover and simmer
    until the vegetables are soft. I pressure cook it for about 10 minutes–if you have a pressure cooker, use it!
  4. For a nice pureed soup, blend the soup before serving.  I like to serve this with croûtons on top.

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