I Like Big Butternut Squash Soup


1/2 cup cashews, soaked at least 1/2 hour and up to a day
1 medium butternut squash, halved & seeds scooped out
1 large sweet potato, halved
2 medium carrots, quartered
1/2 large or 1 medium onion, quartered
3 garlic cloves
1 t curry powder
1/4 t cumin powder
1 T Braggs Liquid Aminos
8 ounces coconut milk (full fat)
8 ounces purified water (add more to thin or make less spicy)
8 ounces veggie broth
salt & pepper to taste

Preheat oven to 350 or use a large pot on the stove
Cover bottom of pan or pot with 3/4” water
Place garlic & all veggies flesh side down in pan or pot and cook until tender, about 40 minutes
Let cool and peel squash and sweet potato
Rinse soaked cashews and place in blender (or add to pot), covered with water
Place all remaining ingredients in high-speed blender or use immersion blender in pot, until desired creaminess

Buon appetito!