Healthy Butternut Squash Soup

Ingredients

• 2 cups butternut squash
• 1 cup onion, chopped
• 2 tablespoons vegan chicken seasoning (you can use your own chicken seasoning, but I use McKay's vegan chicken seasoning)
• 2 cups water
• 2 cups potatoes, diced
• 1/8 teaspoon thyme
• 1/2 cup cashew pieces
• 2 cups water
• 1/4 teaspoon salt
• nutmeg, to garnish
• chives, chopped to garnish

Directions

1. 1

   Wash squash and cut in half lengthwise. Scrape out the seeds and pulp. Lay cut sides down in baking dish side by side. Add water until it covers 1/2 inch in the bottom of the dish.

2. 2

   Cover dish. Bake at 350 F until squash is soft. Scoop sqash out using a spoon. Mash butternut squash, then set aside.

3. 3

   In a large pot, saute onions in a little water until soft.

4. 4

   Add to pot mock or regular chicken seasoning, 2 cups water, potato, and thyme. Cook until potato is soft.

5. 5

   Place hot mixture into a blender, and blend until smooth. Return mixture to pot.

6. 6

   Place cashews and 2 cups water into the blender. Blend until it becomes a very smooth milk.

7. 7

   Add cashew milk and squash to pot. Add salt to taste.

8. 8

   Heat over low temperature, stirring occasionally, until desired temperature is achieved. Garnish with nutmeg and chives and serve immediately.