A guest post from The Hooligan:
The recipe was adapted (stolen) from a sweet potato soup Adrian Stock used to make. It’s extended-family-holiday-dinner-sized, so reasonable people will want to halve the amounts.
2-3 Butternut squash
2 big onions
1 cup cashew pieces, roughly chopped
4 cups veg or chicken stock
1 1/2 cups heavy cream (for less fat, use evaporated skim milk)
big fist of fresh dill, chopped
2 tbsp olive oil
salt
black pepper1. Cut squash lengthwise and remove seeds. season w/salt & pepper, then bake at 400 deg until soft. Let cool, scoop out flesh.
2. Dice onions and saute in olive oil until translucent, add cashews, stirring until nuts are lightly browned. Make joke about nuts.
3. Add stock, squash, cream, & dill. Blend with immersion blender. Simmer for 45-60 minutes. You may want more salt if the cashews were not too salty.To switch it up a bit, replace cream & dill with coconut milk & curry powder. You can use almond, soy or coconut milk to make vegans happy. I’ve used almonds, pine nuts, and macadamias successfully, and a quick version using canned pumpkin wasn’t bad.
2 tbsp olive oil
salt
black pepper1. Cut squash lengthwise and remove seeds. season w/salt & pepper, then bake at 400 deg until soft. Let cool, scoop out flesh.
2. Dice onions and saute in olive oil until translucent, add cashews, stirring until nuts are lightly browned. Make joke about nuts.
3. Add stock, squash, cream, & dill. Blend with immersion blender. Simmer for 45-60 minutes. You may want more salt if the cashews were not too salty.To switch it up a bit, replace cream & dill with coconut milk & curry powder. You can use almond, soy or coconut milk to make vegans happy. I’ve used almonds, pine nuts, and macadamias successfully, and a quick version using canned pumpkin wasn’t bad.
punkhousekeeping 