Butternut Bisque with Parsley Pistou Recipe - Forks Over Knives

Ingredients

• ¼ cup raw pepitas or raw cashews
• 2 cups packed fresh flat-leaf parsley
• 2 tablespoons nutritional yeast
• 2 tablespoons white wine vinegar
• 3 cloves garlic, coarsely chopped
• ¼ teaspoon dried oregano, crushed
• 1 cup chopped onion
• 4 cloves garlic, minced
• 2 lb. butternut squash, peeled and cut into 1-inch cubes
• 4 cups low-sodium vegetable broth
• 2 15-oz. cans no-salt-added butter beans, rinsed and drained (3 cups)
• 1 cup unsweetened, unflavored plant-based milk
• ½ teaspoon dried thyme, crushed
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper