Butternut Squash Soup
1 medium butternut squash
1 teaspoon salt (or to taste)
1 teaspoon Italian seasoning
1/2 teaspoon basil
1/2 cup cashew
2 cup water more or less, depends on how thick or thin you want it
Cut up butternut squash and steam or boil, I steam mine in my rice cooker, that can steam and make soups. But boiling would be fine too. Cook until soft. Let cool and scoop the flesh out of the skin.
Blend cashews in a blender with a cup of water, make sure there aren't any pieces in there, but that is fine if there are, gives you something to chew on. LOL. Add squash and puree, pour in to a sauce or medium pot and add seasonings with the remaining water. If you want a thicker soup, don't add too much water.
My hubby likes his thick. Heat the soup on the stove, not for long, just to eat, since everything is cooked.
Note: Leftovers taste even better since the seasoning marinate in the soup really well. I would suggest making it a day before, if you really want that strong flavor. All good anyway. I hope you enjoy. I also thing it would taste good with Sweet potato rolls, so if anyone know a good sweet potato roll recipe, please let me know.