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–+ servings
Spiced Winter Squash Soup

Spiced Winter Squash Soup

Jennifer Katz RDN LDN CC
10
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2.5 pounds butternut squash, peeled, deseeded, and chopped
  • 2 medium golden beets, peeled and chopped
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamon
  • ⅛ teaspoon allspice
  • 1 tablespoon coconut sugar or brown sugar
  • 1 teaspoon salt
  • 4 cups vegetable or chicken broth
  • 4 cups water
  • 1 tablespoon lemon juice
  • 1 cup raw cashews, soaked 4 hours or overnight
  • Heat olive oil in a small pan or in your slow cooker insert if designed for stovetop browning. Add onion and garlic and cook 3 minutes or until softened.
  • Transfer onions and garlic to slow cooker. Add squash, beets, cinnamon, cardamom, allspice, sugar, and salt.
  • Stir in broth, water, and lemon juice. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
  • Drain and rinse cashews. Stir into cooked squash mixture. Purée with an immersion blender or in batches with a regular blender until smooth.
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