Butternut Squash Soup

Roasted Butternut Squash Soup with Cashew Cream
Butternut Squash Soup

1 large butternut squash, peeled, seeds removed and chopped
Water – enough to cover the squash in a soup pot
seasoning to taste
Optional: Oat Milk for additional creaminess

One medium high cook the squash until it is soft, stir occasionally.  When soft blend until smooth.  For additional creaminess add oat milk (I use 1/2 cup of cooked oatmeal & add it when blending).  Season to taste.  I love the flavor so I only add salt when eating.  Top with fresh herbs when serving.

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