Want to know a fast way to make an incredibly delicious and creamy soup in just 10 minutes and without all the cream? Try this simple recipe:
CREAMY BUTTERNUT SQUASH SOUP
Serves 6. 1 serving = 1 cup soup.
4 cups homemade cashew milk
1 large cooked and peeled butternut squash
Preheat oven at 350 degrees. Half and core the butternut squash and place face down on a sprayed baking sheet. Cook the squash in the oven for 1 hour or until the skin easily falls off. Once cooked, take the squash out of the oven, take the skin off, and let cool. In a high speed blender add cashew milk and butternut squash. Blend until smooth and serve.
If you’ve never made homemade Cashew Milk before, here’s a recipe that I created.
2 cups soaked raw cashews
4 tbsp raw agave
7 cups filtered water
Blend all ingredients in a high powered blender until smooth.