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Butternut Squash Soup With Toasted Cashews

Cynthia
  • minutes
  • Serves

INGREDIENTS

1

medium butternut squash (about 6 cups cubed.)

3 cups

chicken or vegetable broth

1

shallot (minced)

1 clove

garlic (minced)

2 tbsp

butter

2 tsp

extra virgin olive oil

1

sprig of thyme

1

bay leaf

1/8 tsp

ground nutmeg

Heavy cream or half and half (thin to desired consistency)

Kosher salt (and white pepper to taste)