Bogdan and I often talk about starting our own vegetable garden. Well, mainly he talks and I listen… I’m pretty sure in his previous life, he lived off the land hunting and growing his food. Much to his dismay, the reality is that our lives are busy. Too busy to plow fields and reap the harvest. And despite how romantic that may even sound, I truthfully couldn’t imagine myself doing something like that anyhow.
When it comes to our food, knowing where it comes from is important to us. Which is why I’ll be teaming up with Go Produce Inc. for a Cooking with Mable series! They share my food philosophy – helping my family eat healthy, no matter how busy our lives can get. Our weekly deliveries of locally grown produce come right to our front door! This means that every meal I make, I can be confident in knowing they were made with the freshest ingredients.
I may not plow fields or reap the harvest, but I do love to cook. I’ve shared my family’s favourite Roasted Butternut Squash Soup below. The substitution of cashew cream is a great non-dariy alternative and adds a nutty aroma that my kids love. Hope you enjoy it as much as we do!
P.S. If you make this soup, let me know by tagging #cookingwithmable
- 2 medium butternut squash (about 4 pounds), halved lengthwise and seeds removed
- 3 tablespoons olive oil
- 1 medium Fuji apple (about 8 ounces)
- 1 medium yellow onion
- 8 fresh sage leaves
- 2 1/2 cups low-sodium vegetable or chicken broth
- 2 1/2 cups water
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/3 cup cashew heavy cream (recipe below)
- 1 teaspoon cashew heavy cream for garnish (optional)
- 1/2 cup toasted pumpkin seeds, for garnish (optional)
- 1 cup cashews, soaked overnight
- 1 cup water
- Preheat oven to 425°F. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Drizzle 2 tablespoons of olive oil and brush over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, 50 minutes to 1 hour.
- Peel, core, and cut the apple into medium dice. Cut the onion into medium dice. In a stockpot over medium heat, heat the remaining 1 tablespoon of olive oil. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pot from the heat and set aside.
- When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
- Add the broth, water, salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavours meld, about 15 minutes. Remove the pan from the heat and stir in the *cashew cream (blend ingredients above in a high powered blender. Can be stored in the fridge for one week)
- Using a blender, purée the soup in batches until smooth. Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with cream and toasted pumpkin seeds, if using.
*Thank you Go Produce Inc. for sponsoring this post.