|soaked raw cashews|
Here's the recipe:
1 cup raw cashews, soaked overnight
1 large butternut squash, roasted
1 yellow onion, chopped
1 large carrot, chopped
1 or 2 stalks of celery, chopped
1 - 2 cups vegetable broth (depending on how thick you like your soup)
Sage, thyme, salt, and pepper
Rinse the cashews under cold water. Place the cashews in a glass bowl, cover with 1 - 2 inches of water, cover and refrigerate for at least 8 hours. Remove from fridge, rinse with cold water, place in
Vitamix and cover with 1 - 2 inches of water. Turn Vitamix on Variable 1, increase to 10, then flip the switch to high and blend until cashew mixture is completely homogeneous. Check out Tal Ronnen's Cashew Cream Recipe here!
|roasted butternut squash|
|you can let them brown a little if you prefer|
Saute onion, carrots, and celery, in extra virgin olive oil over medium heat until onions are translucent (about 10 minutes) or golden brown (about 15 minutes).
Add the onion, carrots, celery, veggie broth, and butternut squash to the cashew cream in the Vitamix. Add 2 fresh sage leaves or a tsp of dried sage and about a tsp of dried thyme. Turn the Vitamix on to Variable 1, increase to 10, then flip the switch to high and blend until steam starts to escape from the lid. Pour yourself a bowl, garnish with a drizzle of extra virgin olive oil, some freshly ground black pepper, and a sage leaf or 2 and enjoy!
Note: If you don't have a Vitamix, you can still make this soup! You can make the cashew cream in a regular blender, but will have to strain it through cheesecloth for the smooth texture. (See link to Tal Ronnen's recipe above for details). I highly recommend a Vitamix to anyone in the market for a food processor or blender. I've only had mine for about a month and it has literally changed my life. It's so easy to make everything from smoothies to soups to hummus and even peanut butter! But again, if you don't have one and aren't in the position to spring for one, you can simply add all the ingredients to a pot on the stove and use an immersion (stick) blender OR you can just blend the soup in batches in a regular blender on high.