A soup so creamy and satisfying, that no one will guess it is vegan. It was a sweet and spicy flavor profile that is perfect for a cold winter night. Begin by cooking a chopped onion in some olive oil, and then add in a cup of raw cashews. Once they’ve begun to brown, add in a clove of diced garlic and then a peeled and chopped butternut squash. If you have time, take your soup to the next level by roasting your butternut squash before throwing it in the soup. Add in five cups of vegetable broth (or chicken broth if not going vegan) plus your favorite spices. If you have fresh or frozen ginger, throw that in; curry powder, cumin, coriander, rosemary and turmeric are also great to use here. Add in salt and pepper to taste and bring the soup to a boil. Reduce the heat and let it simmer covered until the squash is tender. At that point, let it cool a bit before transferring it into a blender. Depending on your blender, you may need to puree it in batches. Once complete, transfer the soup back to the pot and add a cup of coconut milk and let simmer until it is at your desired consistency. Serve with pepitas and toasted bread.
