If tomatoes are the raison d’etre of the late summer garden, then squash is the hero vegetable of the fall. It is versatile, healthy, abundant, and can last for quite a while in your pantry.

Here is a butternut squash recipe which we like a lot here at the Common Housefly Test Kitchen. It is a vegetarian/vegan soup - so everyone can enjoy this - but tastes as creamy as if you used dairy. Not sure how that happens, but we are all in on it.

This recipe calls for simmering the raw butternut squash in broth to cook it before assembling the soup. I will admit to taking an easier approach when I made this. I just roasted a whole squash in the oven at 400 degrees until it was soft (but not mushy). Then I cut it open, scooped out the seeds and peeled the skin off and proceeded with the recipe. I useful hack which I recommend.

So here is the recipe. H/T to NY Times for publishing this. Enjoy.

Creamy Cashew Butternut Squash Soup

Ingredients:

3 tablespoons olive oil or unsalted butter
1 large onion, peeled and finely chopped
1 cup (150 grams) raw cashews
1 clove garlic, finely chopped
1 large butternut squash (about 2 pounds), peeled and cut into 1/2-inch dice
5 cups vegetable or chicken stock, plus additional (optional)
2 tablespoons minced fresh ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon curry powder
1 teaspoon ground turmeric
Kosher salt and freshly ground black pepper to taste
1 cup coconut milk, plus additional (optional)
1 sprig fresh rosemary

Preparation:

In large stockpot or Dutch oven set over medium-high heat, warm the olive oil until shimmering. Add the onions and cook, stirring, until they begin to soften, about 5 minutes. Add the cashews and cook, stirring, until the onions are translucent and the cashews have slightly browned, about 3 minutes. Stir in the garlic and cook for 30 seconds. Add the squash, broth, ginger, cumin, coriander, curry powder, turmeric and stir to combine. Season to taste with salt and pepper, and bring the soup to a simmer. Reduce the heat to low, cover the pot, and cook the soup until the squash is easily pierced with a knife, 20 to 25 minutes. Uncover the soup and let it cool for 15 minutes.

Starting on slow speed and increasing to high, purée the soup in small batches, in a blender until smooth. Place a towel over the top of the blender in case of any splatters. You can also use an immersion blender (let the soup remain in the pot), but it will take longer to purée until smooth.

If using a blender, return the soup to the pot, add the coconut milk and rosemary sprig, and cook over low heat, covered, until slightly thickened, for about 15 to 20 minutes. Serve immediately or refrigerate until ready. If serving the soup later, while reheating the soup, thin it out with more broth or coconut milk until the desired consistency.