As I write this, it has been snowing for 12 straight days. The snow on our lawn is about three feet deep. As I always say, a Michigan winter is like living in a snow globe.
Snow globes are nice, but their fascination lasts only a short time.
I like the snow, but we have too much of a good thing. So here is a recipe for a sunny soup that perks up those winter blues. A friend recently made this recipe for the first time and she said, “I did not think that soup would taste as good as it did. It was delicious.”
I hope you try it and enjoy it as much as she did.
2 large butternut squash
Peel, seed and cut the squash. Cook them covered in water until they are tender. drain them reserving 4 cups of the cooking broth. Set them aside.
Put the following ingredients into a blender:
1 cup cashews
2 cups reserved broth
1 clove garlic
blend until perfectly smooth. To the blender add:
2 teaspoons dry dill
1/2 teaspoon garlic powder
If necessary blend the ingredients in small batches. Add the rest of the reserved broth as necessary. Pour into a large soup pot. Heat the soup through. Add salt to taste and garnish with fresh parsley or dill