Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 2 medium Granny Smith apples, cored and chopped
  • 1 medium yellow onion, quartered
  • 4 cloves garlic, skin-on
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 4 cups low-sodium vegetable broth
  • ½ cup raw cashews, soaked in hot water for 30 mins
  • 1 tbsp fresh sage, minced
  • 1 tbsp lemon juice
  • ¼ tsp ground nutmeg

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed squash, apples, onion, and garlic cloves in olive oil, salt, and pepper on a parchment-lined sheet. Spread them in a single layer and roast for 25–30 minutes until the edges are mahogany-colored and the squash is tender.
  2. Squeeze the roasted garlic out of its skin into a large pot. Add the roasted squash, apples, and onions. Pour in the vegetable broth and stir in the minced sage and nutmeg. Bring to a gentle simmer over medium heat for 10 minutes to allow the sage to infuse the liquid.
  3. Drain the soaked cashews and add them to the pot. Using an immersion blender (or transferring to a high-speed blender in batches), process the soup until it is completely smooth and velvety. Stir in the lemon juice at the very end.