Creamy Squash Soup
Eliminate dairy in your squash soup by adding raw cashews!
- 4 cups peeled and cubed squash (butternut, kabocha, acorn, etc.) (500g)
- 1/4 cup raw cashews
- 3 cups water
- 2 tablespoons Yondu
Method
1. In a medium pot over high heat, add squash, raw cashews, and water. Bring to a boil, reduce to a simmer and cook until squash is tender, about 15 minutes.
2. Puree mixture until smooth. Stir in Yondu and 1/2-1 cup water, depending on desired consistency.
3. Garnish with sautéed swiss chard and toasted cashews, if desired.
Notes/tips:
Substitute your favorite squash for a subtle change.
