I can’t believe its Butternut!

Enjoy this recipe as a soup, or as a saucy counterpart to macaroni or vegetables.

Blend the following ingredients together:

1 small butternut squash (halved, roasted face down in the oven for 30 min @ 350)

3 carrots (peeled and cooked in a pressure cooker for 20 min)

3 onionlitos (related to the green onion, find at your local Mexican store)

5 cloves garlic (crushed and roasted in a pan with the sliced onionlitos)

1/2 c cashews 

Juice from half a lemon

1 cup nut or rice milk

1/2 cup water

1 tsp turmeric

1tsp coriander

1 Tbsp Nutritional Yeast

Salt and Pepper to taste

half a chili pepper (optional)

Blend everything together in a high speed blender, until creamy. Add water or more milk if needed to reach desired consistency.

Top with some fresh chopped basil ~ bon apetit!


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