Veggie Eats: Butternut Squash Soup

Cooking is one of my favorite things to do to unwind and relax after a long day...but I also work full time, so I don't have a lot of time for difficult and lengthy recipes with tons of ingredients!

...Which is what makes this Butternut Squash Soup so divine! Most of the ingredients I had on hand, and it's super simple!

Ingredients:

Large Butternut Squash

Olive Oil, 1 cup

Pine Nuts, 1/4 cup

Roma Tomatoes, 2

Garlic Cloves, 3-4

Fresh Rosemary, 2 sprigs

Agave, 2 T

Crushed Red Pepper, 1 tsp

Sea Salt, 1 tsp

Oregano, 1 T

Black Pepper

*Makes about 6-8 servings.

For a creamier consistency, you will want to cook the butternut squash first. Cut in half lengthwise, and remove seeds. Bake at 400 degrees for 35-45 minutes. Let cool for a few minutes, or use oven gloves, and cut butternut squash into cubes, removing skin as well.

Add all ingredients to a large food processor or blender. Heat over the stove to warm, and add black pepper to taste.

I served my butternut squash soup with a Rosemary Cashew "Cheese," modified from my Jalapeno Cashew "Cheese" recipe here. It tastes like a rosemary cream cheese/ricotta, and had me fooled that there was no dairy involved!

Not sure that could get any more simple!

I even found a heart in my squash!