Roasted Butternut Squash Soup | Eat to Thrive

Ingredients

• 4 tbs olive oil
• 12 cups peeled and cubed (approx 1″) butternut squash (2 large squash)
• 4 cloves of garlic, minced
• salt & pepper
• 3 medium-size onions, chopped
• 1 tsp dried marjoram
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 6 cups vegetable broth
• 2 cups raw unsalted cashews + 1 1/2 cups of water, blended until smooth
• several pinches of nutmeg, freshly ground (optional)
• parmesan cheese, shredded (for garnish)
• toasted pine nuts (for garnish)