With winter on its way out, now is your last chance to savor this season’s star produce in its freshest form. Butternut squash””technically a fruit, but often thought of a vegetable””is at its peak from fall to late winter. Cube and simmer it in broth with spices and onion, then blend smooth in your food processor for a flavorful and nutritious soup.
Butternut Squash Soup
2 Tbsp. butter
1 medium Vidalia onion, chopped
2 garlic cloves, minced
3 lbs. butternut squash, cut into 3/4-inch cubes
1/4 tsp. ground cinnamon
1/4 tsp. sea salt
1/4 tsp. pepper
4 cups vegetable broth
1 cup Greek plain yogurt, for topping
1/2 cup cashews, crushed for topping
1. Melt butter in a large saucepan over medium heat; add Vidalia onion and cook for 2 minutes. Add garlic, squash, cinnamon, sea salt, pepper and vegetable broth; cook for 20 minutes, covered.
2. Puree soup in a food processor; transfer to for serving bowls. Top with Greek plain yogurt and cashews.
3. Serve warm.