Butternut Squash Soup 

2 cups water

1/2 cup pine nuts

1/4 white onion

1 tsp. cumin

1 tsp. cinnamon

1 1/2 cups butternut squash

handful of chives

sea salt to taste

Blend water & pine nuts in blender.  Add squash and chives.  Put olive oil, onion, cumin & cinnamon in saucepan, warm for a minute to soften onions, then add to blender and blend all ingredients.  Return to saucepan to warm for a minute, then add salt to taste.

I created a soup today with whatever I had on hand.  The only thing growing in my garden is chives, and the only spices in my cabinet that haven’t expired are cumin and cinnamon.  The butternut squash was frozen, so when it defrosted it was soft.  If you use fresh squash you may need to shred it first.  This soup is so creamy and delicious you would never guess that it wasn’t cooked.  I think next time I will put some apple in it. 

- from Faith