Butternut Corn Cashew Soup - Vegan

I've been hounding my coworker for this recipe ever since we had grub club corn. This was one of my favorite things that night and it's vegan to boot! The soup is super creamy and tastes like it's full of fattening cream... but it's not. No animals were harmed in the making of this soup! This soup satisfies the hard core vegan as well as a total carnivore. Now that autumn is here, sit back with a nice batch of this soup and make your belly very happy :D


Butternut Corn Cashew Soup

1 large butternut squash

1 C. raw or dry roasted, unsalted cashews

3 ears of sweet corn cooked and taken off cob

1/3 C. water
2 medium onions, chopped fine
2 stalks of celery, chopped fine
2 carrots, peeled & chopped fine
2 cloves of garlic, crushed

1/4 t. ground nutmeg
1t. salt
1/4 - 1/2 t fresh cilantro
freshly ground black pepper to taste
crushed red pepper to taste

Slice squash in half, clean and place "face down" on baking sheet and bake at 400 degrees until soft to the touch.

Place cashews in a food processor and grind until they are a fine meal. Set aside.

In a large stock pot put water, onions, celery, carrots, and garlic. Cook until soft, adding more water if needed. Add nutmeg, pepper, red pepper,salt and corn.

When squash is cool enough, scoop out flesh and puree in food processor or blender.

Add squash and cashews to stock pot, and water to desired consistency. Cook 5-10 minutes.

Add cilantro. Serves 6.