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Butternut Squash Soup with Cashew Cream
- ½ cup Equal Exchange Organic Cashews
- 2 cups roasted butternut squash or 1 can squash or pumpkin puree
- 4 cups vegetable stock
- 1 tsp salt to taste
- ¼ tsp nutmeg
- Black pepper to taste
Soak cashews in water for at least 2 hours. Drain cashews, then put them in a blender with 1 cup of the stock. Blend on high for several minutes, until the cashew cream is very smooth, with no grittiness.
Combine squash with remaining broth in a stock pot and puree with an immersion blender. Heat on medium-low until the soup is hot. Add salt, pepper, and nutmeg. Stir in cashew cream. If soup is too thick, add a bit more broth. Adjust salt and pepper to taste.
This creamy soup is completely dairy free.