This soup has it all–healthy, easy and even the kids like it. Chipotle Tabasco is the secret ingredient here, it lends a wonderfully complex flavor but isn’t spicy in this amount. This is a great soup to keep on hand in the freezer and reheat in the rice cooker.
Serves: 10
Ingredients
- 2 cups diced onion (about 1 large)
- 1 TBSP olive oil
- 4 cups (1 quart) low-sodium vegetable broth
- 8 cups diced butternut squash (about 1 medium squash or 2 lbs precut squash)
- 1 tsp chipotle tabasco sauce
- 1 cup raw unsalted cashews
- 1 tsp smoked paprika
- sea salt to taste I like about 1 to 1 1/2 tsp
Directions
- Saute onion in olive oil for 3-5 min until soft. Add broth and squash and bring to a boil. Reduce heat and simmer until squash is soft, about 25-30 min. Turn heat off and stir in cashews. Allow cashews to soften for about 5 min, meanwhile add salt, paprika and tabasco to blender. Puree soup in batches in high speed blender, using caution to allow steam to escape. Adjust seasonings to taste and serve.