butternut squash soup (creamy and clean!)

I have a dear friend, Diane, who is the queen of soups. When I was pregnant, ill, and barely able to keep any food down, she made me two huge mason jars filled with soup that soothed my tummy. When I visit her home, she somehow always manages to have soup (and good coffee) on hand for our lunch. It is really representative of her personality actually…warm, soothing, and calming.

My friend, Joanna, and I went to visit Diane recently. I was far from cheery and perky that day. It was the day before my mom had major surgery and the worry was weighing me down. What did Diane make us? You got it! Soup. It was seriously amazing. I couldn’t get over how creamy it was with no cream added (love you, cashews!). She loves using her Vitamix blender. Have any of you used one of these things? If ever you go on a raw food diet, this thing is a must. She was able to puree cashews that had only soaked for a moment. Try that in your regular blender.

Anyway, she made us butternut squash soup that was out of this world. Ps. It is vegan.

Here’s Diane. Isn’t she beautiful?

Butternut Squash Soup

guest recipe from Diane
adapted from Clean by Alejandro Junger, M.D.

Cover 1/2 cup raw cashews in water and soak overnight if you don’t have a Vitamix Blender, 2 hours if you have one (I’ve soaked roasted cashews for just 15 minutes and it has worked fine).

Boil 3 cups peeled and cubed squash in 2 1/2 cups water.

In a blender add:
the soaked cashews
2 teaspoons chickpea miso
1 teaspoon sea salt
1 garlic clove
juice from 1/2 lemon
1/4 teaspoon nutmeg
pinch of cayenne
fresh pepper

Blend it up until smooth.

Add squash and the hot water from pot.

Blend it up again

Top with chives and a sprinkle of cayenne for color!