Ingredients
- 3 cups water
- 1 onion, large, cut into eighths
- 2 cups cooked winter squash, pressed into cup
- 1/8 teaspoon garlic powder
- 1/2 teaspoon basil
- 1/2 teaspoon celery seed
- 1 teaspoon onion powder
- 1 teaspoon parsley
- 1 teaspoon savory (you could use sage, but it's not as good)
- 1 1/2 teaspoons sea salt
- 2 tablespoons veggie chicken seasoning (I use McKay's)
- 2 tablespoons nutritional yeast flakes
- 2 cups water
- 1/2 cup raw cashews
Directions
Put all ingredients, except last
addition of water and cashews, into a
large pan and simmer until onion is just
cooked.
Meanwhile, put cashews and
additional water into a blender (a Vita
Mix is almost essential to eating
vegan!) and blend for a minute or two.
(If you don't have a Vita Mix, you could
cook the cashews with the rest of
ingredients to soften them up before
blending.)
When the onions are cooked,
add all to the blender. You may have to
blend in two batches. When all is
blended, reheat on the stove and serve
immediately. Do not boil.
This soup is good for thermos lunches,
to have for lunch with sandwiches or to
serve in place of hot cocoa after
outdoor winter activities like sledding
and ice skating.
Serves: Six to eight
Preparation time: half an hour