Curried Squash and Mushroom Soup

So you are probably thinking that I might have a problem. It is true. It runs in my family. I am a bit obsessed with SOUP! My sister, my mom and myself enjoy making soup. All kinds of soup. My sister got me on this recipe, one bite and I was hooked. I love the smell and I love the feeling I get when I make soup. Nothing like taking fresh organic vegetables chopped and pureed into a pot of goodness. The smell fills the house and onto the street. I feel like a better person when I make soup and I love to share it with all my friends and family. I have to admit that I get a bit of pride when someone tries and loves my soup. It makes feel like an organic Julia Childs even if it really wasn't that hard to do. I just had a bowl before I started writing this. I hope you enjoy it and share it with your families. This is for all the soup lovers out there!

Curried Squash and Mushroom Soup

1 medium butternut squash peeled and chopped
8 oz sliced mushrooms
½ cup chopped onions
2 tbsp butter or margarine
2 tbsp all purpose flour
1 tbsp curry powder
5 cups of vegetable or chicken broth
½ cup of white wine
1 tbsp liquid honey
Pinch of ground nutmeg
1 cup of cashew cream or half and half (10%) cream or 2 % milk

1. Steam squash until tender, puree in a food processor until smooth
2. In a saucepan over medium high heat, cook mushrooms and onions in butter until softened. Add flour and curry powder; cook, stirring, for 5 minutes. Gradually stir in broth and wine; cook until smooth and slightly thickened. Whisk in squash, honey and nutmeg; reduce heat and simmer for 15 minutes.
3. Stir in cream and reheat to serving temperature. Sprinkle with more nutmeg to serve.

Cashew Cream
2 cups of raw cashews (not pieces, which are often dry) rinsed very well under cold water

Put cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth.
To make thick cashew cream reduce the amount of water in the blender.

Until next time.....
Yours in organic soup living,

Sarah