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
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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