Appetizers / Soups / Salads

Sherry's Butternut Squash Soup is for Soup.

Sherry's Butternut Squash Soup takes several minutes to prepare.

Sherry's Butternut Squash Soup takes several minutes to cook.

Sherry's Butternut Squash Soup makes 8 servings.

The ingredients for Sherry's Butternut Squash Soup are:

Ingredients: 1 large butternut squash (around five pounds); 1 sweet onion; 2 tablespoons turmeric or curry powder; 12 ounces of tea, cooled; 1 teaspoon olive oil; 2 tablespoons of unsalted cashew butter; about a tablespoon of water

Here is how you make Sherry's Butternut Squash Soup:

Planning: The day before you want to make the soup, brew up a pot of tea and set it aside to cool. Any tea will do but I?m partial to either a green tea (Prince of Peace Organic Jasmine Green Tea) or an herbal ginger blend (Tazo Organic Spicy Ginger). While the tea is brewing, preheat the oven to 400 degrees and cut the butternut squash in half lengthwise. Butternut squash has a very hard skin so be sure to use a sharp knife and great care when slicing it lengthwise. After the squash is cut in half, scoop out the stringy strands of seeds and set them aside for later. Place the lengths of squash flat side down on a large cookie sheet and put into the oven where it can bake for about an hour or until a knife poked through the skin comes out easily. Once the squash has finished baking, it needs to cool for a couple hours until it is a comfortable temperature to handle. At that point, scoop out the orangey pulp, discard the skin and refrigerate until you are ready to make the soup. Preparation: Peel, slice and saut? an onion in a teaspoon of olive oil until the slices becomes soft and transparent. Pour 12 ounces of tea into a food processor then add the squash pulp, saut?ed onions and about a tablespoon of turmeric or curry powder. Blend until smooth.While that?s all it takes to make the soup, it still needs to be heated. Because its texture is thick, I use a double boiler to prevent burning but it can also be warmed in a microwave or directly on the stovetop. While the soup is warming, put the unsalted cashew butter (I use Artisana Raw Organic Cashew Butter purchased online through iherb.com) in a small bowl and add a few drops of water. Using the back of a spoon, soften the cashew butter with the water, gradually adding more drops and mixing until the texture becomes cream-like. Drizzle the cashew ?cream? on top of the warm soup just before it is served.One five-pound butternut squash makes eight servings of soup, enough to provide two people with warm, scrumptious meals for several days. Remember those squash seeds that were put aside at the beginning? After separating any strands of pulp from the seeds, I place them in a cast-iron pan, sprinkle with curry powder and roast on the stovetop over a low flame. After only a few minutes on the heat, the seeds dry out and become crispy, the perfect snack to munch upon while preparing the soup. Serving Size:?makes 8 2-cup servings

The nutritional information for Sherry's Butternut Squash Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 153.6

• Total Fat: 3.1 g
• Cholesterol: 0.0 mg
• Sodium: 14.3 mg
• Total Carbs: 33.3 g
• Dietary Fiber: 9.2 g
• Protein: 3.6 g