vegan creamy butternut squash tomato soup with cashews
Serves 2
5 mins prep
30 mins cook
0 mins total
This vegan creamy butternut squash tomato soup with cashews is a delicious soup recipe.
2 servings
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Heat oil in a large pot over medium heat. Add onion to the pot. Cook for 5 minutes. Add garlic and cook for 5 more minutes.
Add all remaining ingredients to the pot. Cover pot and simmer for 20-25 minutes or until squash has softened.
Transfer soup to a blender (or use an immersion blender) blend until smooth.
Divide out soup and serve with your favorite sides and toppings. I like to dip toasted sourdough in mine
