Description
This recipe is made with completely homegrown vegetables. Wholesome, hearty and utterly delicious – and the taste was even better for us since we had harvested these veggies in our very own garden – that is an indescribable rush, trust me.
Ingredients
Scale
- 4–5 medium sized squashes, washed, with the skin on
- 5–6 ping pong ball sized red tomatoes
- 3–4 red chillies (all per taste)
- 2 green chillies
- 15 halved cashews
- 2 tablespoons of brown sesame seeds
- 1 tablespoon of olive oil
- 4 cups of water
- 2–3 cloves of garlic
- 3 sprigs of fresh thyme
- 4 leaves of sage
- Salt to taste
Instructions
- Cut the tips of the squash and dice them into fairly large pieces (it’s going to be ground).
- The rest of the ingredients can be put in whole.
- In a 4 quart pan, ad the oil, the chillies, the sesame, the garlic and the squash and sautee for a couple of minutes.
- Add the green chillies and tomatoes next. Sautee those for about a minute before adding the water.
- Keep half closed and allow them to cook and come to a boil.
- Now add the thyme and sage leaves, cashew nuts and salt and boil for a few minutes.
- If you have a Vita-Mix, go ahead and grind it hot. Otherwise, wait for it to come to room temperature before grinding it.
- Grind it into a smooth, creamy soup consistency.
- Heat and serve with croutons.
- Enjoy!
- Prep Time: 5 mins
- Cook Time: 20 mins