Butternut Squash Soup

Ingredients

  • 1 tbsp oil

  • 1 large butternut squash, cut in half and seeded

  • 1 large onion, peeled and quartered

  • 3 whole carrots, peeled

Directions

  • Preheat oven to 375 degrees. 

  • Place vegetables on a foil covered cookie sheet, drizzle with oil, salt and pepper.

  •  Bake for 45 minutes or more until veggies are soft.  (If onion and carrots get done before squash, they can be removed)

  • When squash is done, cool all veggies until able to handle.  Remove squash from skin.

  • In a high speed blender, add the following. Blend until smooth, simmer for 30 minutes.

    • Veggies

    • 2-3 cups veggie broth

    • ½ c. almond milk

    • ½ T. cinnamon

    • 1/8 tsp. ground sage

    • 1/8 tsp. nutmeg

    • Sea salt and pepper

    Cashew Cream Topping (Sour Cream substitute)

  • 1 c. raw cashews, soaked in water for 3-4 hours, drain well

  • 1/3-3/4 c. water

    • Blend into high speed blender, until smooth and creamy.

    • Swirl on top of bowls of Butternut Squash Soup