Introduction

Perfect fall comfort food, the butternut squash soup is super easy & delicious.

To make it extra delicious, you can add some raw cashew nuts!

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Ingredients

• 14 oz butternut squash
• 1 oz unsalted butter
• 1 oz onion
• 3 oz potato
• Salt
• Pepper
• 23 oz water
• Optional Add-Ins

Nutrition

<aside> 🧐 Serving: 397 g Calories: 153 kcal Total Fat: 7.8 g (10%) Saturated Fat: 4.9 g (24%) Cholesterol: 20 mg (7%) Sodium: 68 mg (3%) Total Carbohydrate: 21.3 g (8%) Fiber: 3.5 g (12%) Sugar: 3.5 g Protein: 2.1 g

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Preparation

1. Peel & cut the butternut squash into 2 inch cubes.
2. Combine butter, onion & butternut squash in a large pot. Cook on high temperature for no more than 5 minutes, until lightly brown.
3. Add the potatoes and pour the water - optional: add the 2 oz raw cashews. Bring into a simmer & cook for 20-40 minutes, until the vegetables are tender.
4. Add seasonings (at least salt & pepper).
5. Transfer to a blender & blend until smooth.
6. Serve hot!
7. Bon appétit! 😋