Butternut Squash Soup


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

cooked squash

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


Share This:


Post navigation

  2 comments for “Butternut Squash Soup

  1. Sissel
    January 13, 2018 at 9:08 am

    Looks delicious!

    • Rose Warner
      January 14, 2018 at 3:53 pm

      So did Ani’s

Leave a Reply

Your email address will not be published. Required fields are marked *