Vanilla-Scented Butternut Squash + Pear Soup with Cashew Creme

Here's another post I did for Sakara Life. Click the link at the bottom for the recipe!

I made this soup on the first day of fall, with sounds of a football game coaching me in the background, and it could not have been more satisfying. Now by football I of course mean reruns of Friday Night Lights, because let's be serious, I have no desire to watch an actual game. But I can get into all the other stuff that goes along with being a sports fan, mainly eating and hanging out with friends before Monday morning ruins everything. I should let you know now that my friends and I have serious Monday anxiety. We try our best to take advantage of those two days of freedom, and promise each other to not bring up the "M" word until late Sunday night. But sometimes, your laughing with your favorite people on a Saturday night, and it sneaks up on you. That overwhelming feeling that it's almost over. I guess if we didn't put in so many hours during the workweek, the weekend wouldn't feel so great - yeah right. 

I guess once the initial shock of my alarm clock wears off, I'll have a bowl of this soup to look forward to for lunch. Packed with carotenoids, potassium, and vitamin B6, butternut squash is a powerhouse autumn staple, and lends itself nicely to both sweet and savory partners. I love combining it with salty feta and soy sauce, but with the abundance of pears and apples at my fingertips, I sweetened things up a bit this time. Warming spices were a no-brainer as was the maple syrup, but I got fancy with the cashew creme and vanilla bean. That's what weekends are for though - wearing platforms and cooking with fifteen dollar sticks of vanilla. This was actually my first time making cashew creme, and now that I have, I can see it becoming a regular menu item. First of all, it could not be easier, but most importantly, it's delicious. Use it anytime a recipe calls for cream, in place of yogurt, or even thinned out a bit and blended into your morning smoothie. Besides being my favorite nut, cashews are high in copper and magnesium, which both do great things for your hair, skin, and bones. Now pour yourself a bowl of soup, set aside a few hours to get to know your DVR, and enjoy sweater weather. Happy fall!

CLICK HERE FOR THE RECIPE!

Whipped Butternut & Apple Puree

Did You Know? Dollar for dollar, butternut squash provides more value than any other squash.

With the holidays approaching, I have been researching recipes to get my menus in place. One dish that always has a reoccuring spot on our Thanksgiving table is my Mema's butternut squash and apple puree. It's a cross between mashed squash and apple sauce with a subtle citrus flavor from the orange juice. The combinations are some of my favorites, and I know you'll like them too...

Whipped Butternut & Apple Puree
4 Butternut squash (choose ones that are on the darker side with no sheen)
Olive Oil
Salt and Pepper
3 Cooking apples (I use MacIntosh)
Orange Juice
Cinnamon
Preheat oven to 400

Cut squash in half and scoop out insides (discard or roast seeds for later use). Drizzle with olive oil, and season with salt and pepper. Place on a baking sheet, and roast cut side up for about an hour. Remove from oven, and scoop insides out into a food processor.

Meanwhile, peel and cut apples into large chunks. Place chunks in a medium saucepan, and pour in enough orange juice to cover the apples halfway. Season generously with cinnamon. Cover and cook on medium heat until apples break down and form a nice sauce.

When apples are finished cooking, add them to the food processor along with the squash. Puree until nice and whipped, and lump-free. Enjoy with your Thanksgiving dinner! Leftovers reheat nicely, or thin out any extra with a little vegetable broth or apple juice for a soothing autumn soup.