Autumn Butternut Squash Soup with Cashew Sour Cream

Autumn Butternut Squash Soup with Cashew Sour Cream
  • Basic Information
    • Prep time: 20 Minutes
    • Cooking Time: 35 Minutes
    • Serves 10
  • Nutritional Information:
    • Gluten-Free
  • Ingredients:
    • 5 tablespoons extra virgin olive oil
    • 2 ½ pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
    • 2 cups chopped leeks (white and pale green parts only)
    • ½ cup peeled carrot, chopped
    • ½ cup celery, chopped
    • 2 small Granny Smith apples, peeled, cored, chopped
    • 1 ½ teaspoons dried thyme
    • ½ teaspoon crumbled dried sage leaves
    • 5 cups low-sodium chicken or vegetable stock
    • 1 ½ cups apple cider
    • 2/3 cup cashew sour cream (see recipe below)
    • 1 cup heavy whipping cream (optional if you desire a very creamy, rich texture otherwise soup will still be thick)
    • Chopped fresh chives

    CASHEW SOUR CREAM (FOR GARNISH)

    MAKES 1 CUP 

    • ¾ cup raw cashews
    • ½ cup water
    • ½ lemon, juiced 

     

  • Preparation:
  • Heat olive oil in a heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15-20 minutes. Mix in apples, thyme and sage. Add stock, 1 cup cider and bring to boil. Reduce heat to a simmer on medium-low heat. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly. Working in batches, purée soup in blender or use an immersion blender till smooth. Return soup to large saucepan. For the garnish of cider cream, boil remaining ½ cup cider in a heavy, small saucepan until reduced to ¼ cup, about 5 minutes. Cool. For Cashew Sour Cream, combine raw cashews, water, and lemon in a blender or food processor; puree until smooth and thick. Place cashew sour cream in small bowl. Whisk in reduced cider until well-combined. Bring soup to simmer. Add in the heavy whipping cream if desired. Ladle soup into bowls. Drizzle with cider cream. Top with chives.

    Author: Jessica P. Cooper  HHC, AADP, Health Supportive Chef and Nutrition Educator