Prep Time: 15 mins
Total Time: 45 mins
Makes: 6 servings
1 sweet yellow onion, chopped
1 Tbs olive oil
2 cup cashews , raw
1 fuji apple, chopped, unpeeled, and core removed
1 large carrot, chopped and unpeeled
2 lb chopped butternut squash about a 3 pound Squash
4 cup vegetable broth (stock low sodium)
1 tsp thyme
1/2 tsp salt
Chop onion, apple, carrot, and butternut squash. Leave apple and carrots unpeeled.
Heat oil in large pot. Add onion and sauté for 5 minutes.
Add cashews, stir, and sauté for 5 minutes.
Add apple, carrot, and butternut squash. Stir together and cook for 5 minutes with lid on. Add vegetable stock, thyme, and salt.
Bring to a boil, reduce heat, and simmer with lid on for 15-20 minutes until squash is soft. Remove from heat.
Using an immersion blender, purée in the pot, or transfer to a stand blender in batches and purée.
Recipe Source: Living Plate RX