1C.Roasted Cashewsif using salted/roasted then decrease Garlic salt
Salt and Pepper to taste
Instructions
Start by lightly sautéing diced onion, jalapeño, and minced garlic with olive oil in the bottom of a soup kettle over medium heat.
Once onion is softened, add squash.
Place lid on kettle and steam over medium heat for approx 10 minutes or until squash is tender.
Blend roasted cashews, ½ C. of water and 1 cup of soup mixture until smooth. Add Braggs, salt, and the rest of soup mixture and blend until smooth (you may need to do this last part in increments depending on your blender size!). Be careful while blending, it’s super hot!
Return blended soup to pot and keep warm until ready to serve! Salt and pepper to taste! Super yummy with a fresh tomato sandwich!