Creamy Butternut and Red Pepper Soup - Vegan

Ingredients:

• 2 tablespoons olive oil
• 1 yellow onion sliced 
• 4 medium garlic cloves  roughly chopped 
• 1 roasted red bell pepper (for roasting instructions scroll to bottom) 
• 4 cups butternut squash cut into 1/2 inch cubes. (About 1/2 of a medium sized butternut)
• 3-4 cups vegetable broth 
• 1/2 teaspoon thyme 
• 1/2 teaspoon salt 
• 1/2 teaspoon pepper 
• 1/3 cup raw cashews
• Roasted pepitas for serving. 

Procedure

1. In a medium sized pot, heat the oil and the onion over medium high heat until it begins to turn translucent
2. Add the garlic and roasted red pepper and cook until fragrant. 
3. Mix in the cubed butternut, thyme, and seasonings. 
4. Pour in enough broth to almost cover the vegetables and bring to a boil.
5. Reduce heat to low and simmer for 10 minutes or until the squash is fork tender 
6. Add the cashews and blend the soup until smooth. * Be careful blending hot liquids! If you aren’t using a handheld blender, blend in batches.*
7.  Adjust consistency by adding broth if it is too thick.
8. Serve with roasted pepitas and warm bread.

Quick way to roast a red bell pepper:

1. Set the oven to broil.
2. Cut your pepper in half and remove the seeds/white part. 
3. Rub the outside with olive oil and place it cut side down on a sheet pan in the oven
4. Broil until much of the outside has turned black  (around 10-15 min)
5. Place the cooked peppers in a bowl and cover for 10 minutes (this step makes for easier peeling)  
6. Remove the blackened skin and you have freshly roasted red pepper.