Ingredients
- 1 Cup Vegetable Broth
- 1 16 oz bag Frozen Butternut Squash thawed
- 1/2 Sweet Onion
- 1 Red Apple, small I used Fuji
- 1/2 Cup Cashews
- 3 Tsp Dried Rubbed Sage
- 2 Medjool Dates pitted
- 1/2 Tsp Salt
- Black Pepper
- 1 Tsp Turmeric optional
Instructions
Place all ingredients in a high powered blender.
Blend until smooth & warmed.
If using a blender that will heat your soup, then continue blending until the soup is warmed and steaming. If your blender will not heat the soup, then transfer the pureed mixture into a pan & heat over the stove.
