Butternut Squash Soup

This is a great recipe! I didn't think my wimpy blender could handle it, but it did (with a little extra water). I didn't have any pine nuts, so I substituted cashews. I also added some spinach and sprinkled dulse on top.

I made this last night and like the person above I subbed out cashews and this is freaking awesome. Easy recipe to whip up very good as a staple. I didn't add the full 2 cups of water to mine and it comes out very creamy, so this would make a very good filling for and enchilida or burrito.

I was at 118 yesterday and had this soup - totally fell in love with it. Seriously delicious. Thanks for sharing the recipe! I had no idea it was in her cookbook and now I'm thinkin' I gotta get a copy of it. Headed to the store today so I can make this soup at home.

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Update: I made the soup and it was not as delicious as it was when I ordered it at the restaurant.

Mine was VERY squash-y tasting compared to theirs, and I thought I picked a pretty small squash even though the recipe calls for a large one.

At the restaurant theirs was much paler than mine turned out, and much paler than the one in the picture above, so I'm imagining that they're thinning it out and mixing it also with some other nut cream or something. Their whole soup tasted light. Mine was strong and heavy in some way.

Next time I make this I'm going to do 1/2 pine nuts and 1/2 macadamia nuts. Or at least do the same pine nuts and add some mac nuts to it for some different flavor. Pine nuts are intense.

Maybe it needs to be watered down more too. Not quite sure, but maybe this will just give me a reason to go back to 118 and order the real deal again and take better tasting notes. That wouldn't be such a bad thing. xoxo

This was so great. I also substituted with soaked cashews and I added a hot pepper.

This soup is going into my winter repertoire. Really good flavor. Thanks for sharing.

This soup is awesome! I only made half and still ended up with an entire blender full. I also used cashews instead of pine nuts because they are so incredibly expensive these days. Nice, warm and perfect for a Canadian fall day.

I was at 118 yesterday and had this soup - totally fell in love with it. Seriously delicious. Thanks for sharing the recipe! I had no idea it was in her cookbook and now I'm thinkin' I gotta get a copy of it. Headed to the store today so I can make this soup at home.

-----

Update: I made the soup and it was not as delicious as it was when I ordered it at the restaurant.

Mine was VERY squash-y tasting compared to theirs, and I thought I picked a pretty small squash even though the recipe calls for a large one.

At the restaurant theirs was much paler than mine turned out, and much paler than the one in the picture above, so I'm imagining that they're thinning it out and mixing it also with some other nut cream or something. Their whole soup tasted light. Mine was strong and heavy in some way.

Next time I make this I'm going to do 1/2 pine nuts and 1/2 macadamia nuts. Or at least do the same pine nuts and add some mac nuts to it for some different flavor. Pine nuts are intense.

Maybe it needs to be watered down more too. Not quite sure, but maybe this will just give me a reason to go back to 118 and order the real deal again and take better tasting notes. That wouldn't be such a bad thing. xoxo

I made this last night and like the person above I subbed out cashews and this is freaking awesome. Easy recipe to whip up very good as a staple. I didn't add the full 2 cups of water to mine and it comes out very creamy, so this would make a very good filling for and enchilida or burrito.

This is a great recipe! I didn't think my wimpy blender could handle it, but it did (with a little extra water). I didn't have any pine nuts, so I substituted cashews. I also added some spinach and sprinkled dulse on top.