Ingredients

  • 1 medium to large butternut squash
  • 1 large sweet onion
  • 2 medium Granny Smith apples
  • 3 stems of thyme
  • 5 sage leaves
  • 3 medium garlic cloves
  • teaspoon white pepper
  • ¼ teaspoon turmeric
  • 2 tablespoons coconut oil
  • 2 32-ounce boxes of vegetable broth
  • 2 cups raw cashews
  • Pepitas and croutons for garnish

Directions

  1. Pour 2 cups of boiling water over raw cashews, cover, and set aside.
  2. Peel, core, and cut apples. Peel and chop onion.
  3. Place coconut oil, apples, onion, and garlic into a large pot. Cook on low to medium heat until tender and translucent.
  4. Add 2 boxes of broth to the pot.
  5. Peel the butternut squash, then cut and scrape out the seeds. Cut into chunks and add to pot.
  6. Add turmeric, pepper, garlic, sage, and thyme (remove from stems). Cover pot and place over medium heat.
  7. Drain water from cashews in a separate bowl. Keep the water.
  8. Add cashews to a blender and gradually add the water back onto the cashews until the texture is thick and creamy. Scrape into a separate bowl and set aside.
  9. When butternut squash has become soft and tender, gradually add to the blender and puree. Make sure not to fill blender more than ¾ full, as it is hot and can overflow.
  10. Add cashew mixture to the blender with the broth in 3 parts. Place each blended portion in large pot. Stir to mix together.
  11. Serve with pepitas and croutons and salt to taste.

Makes: Approx. 7 Quarts | Total Time: Approx. 1 hour


recipe_kristensenAbout the Chef

Chef: Peggy Kristensen
Family: Vebjorn, Maia, Laina, and Cupcake
Community of residence: 4S Ranch
Hobbies & Interests: Running, paddle boarding, traveling, and food
Favorite Local Activities: Paddle boarding in Mission Bay, hiking in Torrey Pines, walking the beach in Coronado, and roaming the farmers markets of San Diego County
About the Recipe: As we roll into the fall, I came up with this recipe for a friend who was vegetarian and wanted to avoid heavy cream. It was such a hit that I continue to make it for my family.
About the Chef: I was born and raised in Clarksburg, WV, an area with heavy influence from the many Italian settlers. I moved to the San Francisco Bay Area with my husband in 2000. We stayed in the Bay Area for seven eventful years that included the birth of my two girls, Maia and Laina. After much deliberation, we decided to move to San Diego to buy a house and settle down, so I could stay home with my two young children. Today they are both attending Design39, and I really enjoy volunteering at the school. In my spare time I love spending time with my family and friends, running (crazy enough to sign up for the NY Marathon this coming fall), hiking, and, of course, cooking.


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