Roasted Butternut Squash Soup

Soup and autumn seem to go together so well. As chilly weather sets in, it's time for simple, comfort food! My father-in-law gave me a beautiful butternut squash from his garden. I roasted it and made this savory soup. Roasting the squash made it easier to peel and it deepened the flavor of the flesh, making it richer and more flavorful.

1 large butternut squash, oven roasted
1/2 cup raw cashews, washed and oven roasted*
4 Tbsp. olive oil
2 onions
8 fresh sage leaves
6 - 8 cups chicken-like broth**
salt to taste
savory seasoning to taste
ground nutmeg to taste
pinch of sugar

Preheat oven to 350 degrees F. and roast butternut squash for about 1 hour, until tender. Remove from heat. Then roast washed, raw cashews in oven for 20 minutes, until browned.

When squash is cooled enough to handle, remove skin and any seeds. Chop into pieces and set aside.

In a saucepan, heat olive oil and add onion and sage leaves. Stir occasionally and cook until onions are translucent and tender. Add squash pieces and chicken-like broth. Bring to a gentle boil and then reduce heat, allowing mixture to simmer for a few minutes to combine flavors. Remove from heat.

Working in batches, add the roasted cashews and puree the soup in blender. Since the soup is hot, work carefully, as hot liquids in a blender can erupt! Return soup to clean saucepan. Season with salt, nutmeg, and pinch of sugar. Add a savory seasoning if you like (tamari or Bragg's Liquid Aminos, Bell's Seasoning, etc.). Adjust liquids if you desire a thinner soup.

Ladle into bowls and garnish with fresh sage leaves. Enjoy!

*Hazelnuts can be used instead of cashews. After roasting, cool and then remove skins by gently rubbing.

**I used Un-chicken broth, but any type of vegetable or vegan chicken-style broth will work. Or add water and McKay's Chicken-style seasoning or Bill's Best Chicknish to taste.