Savory Butternut Squash Soup Recipe | Veggie Fest

Ingredients

• 1 butternut squash (approx. 40 ounces or 2.5 pounds)
• Coconut or canola oil or spray to brush on the inside of the squash
• ½ cup whole, raw, unsalted cashews
• 2 teaspoons bouillon paste or 1 bouillon cube + 2 cups hot water
• 1 medium yellow onion, diced
• 1 medium carrot, diced
• 1 stalk celery, diced
• 1 large garlic clove, pressed or minced
• 1-3 sprigs of fresh thyme or 1 teaspoon dried thyme
• 1 teaspoon dried, ground or rubbed sage
• ½ teaspoon ground cinnamon
• a dash – ¼ teaspoon cayenne (depending on your preference for heat)
• 1 bay leaf
• 3 cups water (or more if desired)
• Salt and pepper as needed