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