This decadent and delish soup can be made anytime and keeps well. It is one of all time favs!
Make Cashew Cream ahead of time. (recipe below)
Roast 2 Butternut squash: cut in half and scoop out seeds, place cut side down on baking pan with a little water. at 350 for 45-50 min. Or until soft to touch.
Let cool and scoop out all flesh of squash. Set aside.
1 can pure pumpkin puree
1 large onion chopped
3-4 cloves of garlic chopped
1 & 1/2 bay leaves
1 tsp dried thyme
2 jars of organic veggie broth (32 oz)
1 Tbsp of Better Than Bouillon (Roasted garlic)
1 Tbsp 100% Maple Syrup
1/2 cup cashew cream
Salt and pepper to taste
In a large soup pot, saute onions until translucent, add garlic. Saute another 2-4 mins. add thyme, and bay leaves. Heat, add broth and then butternut and pumpkin. Stir to break up squash. Simmer for 25-35 mins. Stir in cashew cream, then blend with immersion blender or in a high speed blender.
Heat through. Serve with a splash of cashew cream on top with roasted pumpkin seeds, and micro greens or broccoli sprouts.
Cashew Cream Basic Recipe
1 ½- 3 Cups cashews soaked
½ ¾ Cup of water
1 Tablespoons lemon juice
1/4 teaspoon salt
Soak cashews for about 4 hours – over night, (or for the faster method, pour boiling water over and soak for 30 min). Drain water once soaking time is up. Place in high speed blender with just enough water to come up to top of nuts. Start blender, add lemon juice and salt.