Butternut Squash Soup

Another toddler approved recipe

(very enthusiastic licking of the spoon)

2 butternut squash, washed and cut in cubes and seeds removed
1 onion, chopped
olive oil to cook onion in
1 or 2 cans chicken/veggie broth
about 1 cup cashews, soaked
1/2 tsp. marjoram
1/4 tsp. black pepper
1/8 tsp. cayenne pepper


Cook your squash somehow. I used an electric pressure cooker. I added 1 cup water with the cubes of squash to the pressure cooker and cooked on HIGH for 4 minutes, using quick pressure release.

Cook your onion in oil until tender.

I blended my cashews (about 1 cup soaked) in some water (about 1-2 cups) to create a cream.

Now you need to blend the cooked squash, cooked onion, cashew cream, and chicken broth all together.
If you have an immersion blender this soup is easier to make, you can put it all in a soup pot and blend it together. I blended it in batches with my vitamix.

Just add the spices to the soup pot and heat it to the temperature you want it.