Butternut Squash Soup

• 1 medium peeled and diced butternut squash
• 1 large diced yellow onion
• 1 large peeled and diced sweet potato
• 4 cloves whole garlic
• 2 sprigs of chopped rosemary
• 3 tbsp extra virgin olive oil
• 1 inch of diced ginger
• 4 cups vegetable broth
• 1/2 tsp sea salt (if using low sodium broth)
• 1/4 tsp pepper
  

• 1/2 cup plain unsweetened almond milk
• 1/2 cup raw soaked cashews
• Sea salt to taste

Swirl cashew cream and top with black sesame seeds to create a spooky halloween themed design!

1. Start by preheating your oven to 425 degrees Fahrenheit. Then, line a baking sheet with parchment paper.
2. To the lined baking sheet add your diced butternut squash, diced yellow onion, diced sweet potato and whole garlic. Drizzle with olive oil and chopped rosemary, mix until vegetables are fully coated.
3. Place in the oven at 425 for 35-40 minutes or until golden brown and butternut squash is soft.
4. While vegetables are roasting, add plain unsweetened almond milk and raw soaked cashews to a high speed blender. Blend on high until smooth and creamy, taste and add salt as needed. Remove from the blender and place off to the side.
5. Once vegetables are done roasting, remove from the baking sheet and add to a medium sized pot with diced ginger and vegetable broth. Bring this to a boil and then reduce to a simmer for 10-15 minutes.
6. Then, remove from heat and let cool so that it is safe to blend.
7. Add cooled soup to the same high speed blender used to blend cashews, blend in batches if you need to.
8. Process soup until smooth and creamy. Once blended, taste and add sea salt and pepper as needed.
9. Put soup back into the pot and put on low-medium heat. Heat soup until warmed.
10. Serve hot topped with cashew cream!