Butternut Squash Soup with Garlic Creme

With Christmas hard on the heels of Thanksgiving, this colorful, velvety soup is a great candidate for holiday dining. I took it to the family Thanksgiving potluck, and plan on a repeat performance at Christmas. It is delish! Easy and cheap, seasonal and satisfying. The Garlic Creme can turn it from Really Good to GRREEEEAT with a five-second garnish trick.l

Ingredients: medium butternut squash, carrots, apples, fresh herbs, and some seasoning.

Butternut Squash Soup with Garlic Creme (4 servings)

In processor (not blender) fine chop:

4 c. peeled, cubed butternut squash (one smallish squash; peel with veg peeler, split in two, scoop seeds and cube squash meat)

3 med. carrots

Transfer to highspeed blender (VitaMix) for smoothest soup. Or continue in processor. Add:

2 med. chopped apples, cored, UNPEELED

1 T. miso (0pt)

1 tsp. sea salt

1 tsp. apple cider vinegar

1 clove garlic, mashed

1/2 tsp. black pepper

1/2 tsp. curry powder

2 tsp. fresh rosemary (1 tsp. dry)

1 tsp. fresh thyme (1/2 tsp. dry)

1 tsp. fresh sage (1/2 tsp. dry OR use poultry seasoning)

Blend smooth. Adjust seasonings to taste.

If you want warmed soup, pour into a quart jar with screw-on lid; submerge jar in very warm water until soup is warm to touch. Can also be gently warmed in pot over low heat, or in double boiler; just don't overheat.

Garlic Creme

Blend smooth:

1 c. soaked raw cashews (soak at least 30 min., drain)

2 med. cloves of garlic

1/2 tsp. sea salt

1 tsp. fresh squeezed lemon juice

1/2 c. water

Transfer into squeeze bottle.

To serve:

Pour soup into wide bowls (warm bowls first if desired). Squeeze Garlic Creme from bottle in 2 or 3 concentric circles on surface of soup. Using a toothpick or chopstick, draw lines from center of circles through rings to edge of bowl, forming a "webbed" pattern.

Sprinkle with a few pumpkin seeds.

Enjoy!