Categories: May2010, healthy, soups, squash, try*this, vegetables

Ingredients

• * 2 cups butternut squash cooked and mashed
• * 1 cup onion chopped
• * 2 tablespoons chicken-like seasoning (vegetarian)
• * 2 cups soy milk
• * 2 cups diced potatoes
• * 1/8th teaspoon thyme
• * 1 cup raw cashew pieces
• * 2 cups water
• * 1/4 teaspoon salt

Directions

1. Cook and mash butternut squash and set aside. In a large pot, saute onions in a little water until soft. Add to pot chicken-like seasoning, two cups water, and diced potatoes, and cook until potatoes are soft. Place hot mixture into a blender and blend until smooth. Return mixture to pot. (Caution: hot liquids in the blender will expand, so add small amounts of hot liquid slowly and vent lid). Place cashews and two cups soymilk into blender, and blend until it becomes a very smooth milk. Add cashew milk and squash to pot, then add salt to taste. Heat over low temperature, stirring occasionally until the desired temperature is achieved. Serve immediately. Chef’s tip: To cook squash, place in oven and bake until soft. Cool slightly, and cut lengthwise, then take out seeds and peel squash. Serve with a little tofu sourcream and basil garnish.

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