Roasted Butternut Squash Soup with Cashew Cream, Infused Oil

Roasted Butternut Squash Soup with Cashew Cream
Roasted Butternut Squash Soup with Cashew Cream

Roasted Butternut Squash
1/4 cup cashews (more if you want the soup to be creamier)
1 cup vegan soup broth, or bouillon cube with 1 cup water.
Sea Salt

Roast the butternut Squash (see this recipe).  Scoop out the squash, removing the entire skin.  Blend the cashews and soup broth on high until smooth – or use a hand blender, I used the left over broth from the potato leek soup.  Add the squash and blend until smooth.  Heat on med until hot, stir continuously.  Season with Sea salt to your liking.  For an extra special touch drizzle one of the following oils

Note: If adding more cashews be sure to always blend with liquid to make it a cream.

Spinach Infused Oil
Olive Oil
Hand full of spinach
Sea Salt

Mash the spinach with a mortar and pastel until it is very fine.  Mix with olive oil and water.

Drizzle a small amount on the top of the soup.  It adds an extra zing of flavor.

Sun-dried Tomato Infused Oil
Olive Oil
Sun-dried Tomato
Sea Salt

Chop the sun-dried tomato until find.  Mix with olive oil and water.

Drizzle a small amount on the top of the soup.  It adds an extra zing of flavor.

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