Vegan Butternut Squash Zuppa Toscana Recipe | Samsung Food App

Name: Vegan Butternut Squash Zuppa Toscana Recipe | Samsung Food App
Total time: 60 min
Ingredients: ⅓ cup raw cashews, soaked for at least 2 hours and drained; 1 cup water; 2 tablespoons olive oil, divided; 4 vegan veggie sausages (see notes), chopped; 1 large yellow onion, small dice; 4 cloves garlic, minced; 1 tablespoon nutritional yeast; 1 teaspoon smoked paprika; ½ teaspoon dried thyme; ½ teaspoon dried oregano; ¼ cup oil-packed sun dried tomatoes, minced; 1 medium butternut squash, peeled, seeded and chopped (about 4 cups chopped squash); sea salt and ground black pepper, to taste; 4 cups vegetable stock, plus extra; 4 cups chopped kale, lightly packed (from about 1 small bunch); 1 teaspoon apple cider vinegar; chopped parsley, for garnish

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Vegan butternut squash zuppa Toscana is a creamy, satiating, robustly flavoured, and autumnal twist on the classic Italian soup with plant-based sausage and cashew cream. Flavour from dried oregano...

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Ingredients

⅓ cup raw cashews, soaked for at least 2 hours and drained
1 cup water
2 tablespoons olive oil, divided
4 vegan veggie sausages (see notes), chopped
1 large yellow onion, small dice
4 cloves garlic, minced
1 tablespoon nutritional yeast
1 teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ cup oil-packed sun dried tomatoes, minced
1 medium butternut squash, peeled, seeded and chopped (about 4 cups chopped squash)
sea salt and ground black pepper, to taste
4 cups vegetable stock, plus extra
4 cups chopped kale, lightly packed (from about 1 small bunch)
1 teaspoon apple cider vinegar
chopped parsley, for garnish