FOOD + ENTERTAINING
BUTTERNUT SQUASH-APPLE SOUP
1 medium butternut squash, peeled,
seeded and cut into 1 inch squares
Preheat oven to 400°. Line a baking
sheet with foil or parchment paper.
4–5 Granny Smith apples, peeled,
cored and cut into 2 inch cubes
(substitute pears for a sweeter version)
Put the squash, apples, onions and
garlic in a large bowl and toss with the
oil, cayenne pepper and salt. Arrange in
a single layer on the baking sheet. Roast
the vegetables until tender and slightly
browned, about 45 minutes.
1 sweet Vidalia onion, diced
2 garlic cloves, cut into small pieces
2 teaspoons olive oil
1 cup vegetable broth
Allow the vegetables to cool for about
20 minutes. Place the vegetables in a
pot. Add the vegetable broth. Use an
immersion blender to liquefy the vegetables. Whisk in the cashew milk.
3 cups cashew milk (see recipe below)
Reheat if needed and serve hot.
1 teaspoon kosher salt
½ teaspoon cayenne pepper
CASHEW MILK
1 cup raw cashews
2 cups room temperature water
Grind cashews in a food processor until consistency of coarse flour, stopping,
stirring and scraping sides often. Do not let the nuts form a paste. Add two
cups of room temperature water and blend for 30 seconds, stopping, scraping and stirring often. Blend at high for 2 minutes.
HOLIDAY 2014
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