Recipes / Handwritten Notebook
Soup · Separate from Smoothies · Made and Enjoyed
Butternut Soup
Roasted butternut squash soup with sage, garlic and cashews.
Ingredients
- 1 clove garlic
- 5 sage leaves
- 1 tablespoon sea salt (confirmed by the creator)
- 1 butternut squash, roasted
- ¼ cup cashews
- Water, quantity not specified
Preparation
The notebook lists ingredients only and identifies the squash as roasted. No exact cooking or blending directions were written on this page. As a provisional preparation, combine roasted squash, garlic, sage, cashews and enough water to blend or simmer to a soup consistency, then adjust seasoning to taste. The creator confirms that the full tablespoon of sea salt is intentional: she used unsalted cashews and found that butternut squash needed substantial seasoning. This is her tested recipe's original quantity; cooks can adjust to taste if preferred.
Notebook History
The creator confirms having made this soup and found it excellent. Although written at the bottom of a smoothie page, this is a separate soup recipe, not a smoothie.
Where almond milk appears, the creator generally used homemade nut milk. This recipe is preserved from her notebook, rather than adjusted for current food restrictions.
No reliable nutrition values or treatment claims are supplied.