A Special Holiday Recipe from Jean-Michel Cousteau

Oceans of Thanks for your generous support in 2015

As a thank-you we would like to share with you a recipe from the kitchen of Jean-Michel Cousteau!

We really enjoy this butternut squash soup and hope it brightens your celebrations this holiday season!

Soup Ingredients:

• 1 large Butternut Squash
• 2 Tbsp Olive Oil (or Coconut Oil)
• 1 tsp sea salt
• 1 tsp black pepper
• 2 cloves garlic (chopped)
• 1 small sweet onion (chopped)
• 4 sprigs fresh thyme
• 2 peeled, cored and chopped green apples
• 4 cups nonchicken chickun stock (or vegetable stock)

Cashew Cream Ingredients:

• 1 cup raw cashews, soaked
• 3 tsp fresh lemon juice
• 2 tsp apple cider vinegar
• 1/2 tsp sea salt
• 1/2 to 3/4 cup water, as needed
• A pinch of Ocean Conservation & Awareness!

• One: Place cashews in a bowl and cover with water. Soak for a minimum of 3 hours but preferably overnight. Set aside.

• Two: Preheat oven to 425 F. Cut butternut squash lengthwise and scrape out seeds. Place halves, cut side up, in a baking dish. Brush with olive oil then sprinkle with sea salt and black pepper. Roast in oven for about 50 minutes or until knife easily cuts through flesh. When done, remove from oven and let cool.

• Three: Sauté onions and garlic in large pot until translucent.

• Four: Add thyme and chopped apples and cook for an additional 7 minutes.

• Five: Remove flesh from cooled butternut squash and add to pot, then add nonchicken chickun stock and bring to a boil. Reduce to a simmer, stirring at times, for about 30-45 minutes.

• Six: Use an immersion blender to blend soup. (Or let soup cool and puree in a food processor and then add back to pot.)

• Seven: When soup is simmering, prepare the cashew cream. Drain and rinse the cashews and place in blender or food processor. Add lemon, vinegar, salt and water. Blend on high until smooth. Once smooth transfer to a small container and refrigerate until ready to serve.

• Eight: Serve soup in bowls with a dollop of cashew cream. Bon Appétit!

Please click here to download your recipe card.