Ingredients
Scale
1 Hubbard squash, peeled and cut into 2-inch cubes
2 yellow onions, chopped
4 apples, cored, peeled, and chopped {I used Macintosh}
4 cups vegetable broth
2 tablespoons butter {or olive oil}
3/4 teaspoon ground ginger
3/4 teaspoon ground cumin
1/2 teaspoon ground sage
Salt and Pepper to taste
Instructions
- Cut the Hubbard squash into quarters, peel and cut into small cubes and set aside.
- Over medium heat saute the chopped onion in butter and add salt and pepper to taste.
- Add the chopped apples and saute the onions and apples together for a few minutes.
- Lower the heat and let the mixture sit to caramelize and stir from time to time {about 20 minutes}.
- Mix in the squash and vegetable broth and boil for a few minutes. Lower the heat and simmer for 40 minutes.
- Turn off heat and let soup cool down. Once cool, use a hand held blender or food processor and puree.
- Top with crushed cashews and serve with a little sour cream.