African Nut Soup–Vegan and delicious

This soup is so good!  Even though its getting warmer outside, its nice to have a soup on hand for those cooler nights.  This would be yummy to eat cozied up next to a fire pit with a nice group of friends on a cool spring night.  Try it and let me know if you liked it by leaving a comment below.

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1 cup carrots and 2 cups butternut squash (both cubed)

1 onion chopped

2 cloves garlic minced

2 C vegetable broth

2/3 C cashew butter (or soaked cashews–12-18 hrs)

2 tsp ginger root minced

1 Tbsp curry powder

1/2 tsp salt, 1/4 tsp pepper

2 cups water

2 Tbsp oil

Directions:

Saute onions, garlic, and carrots in oil over medium heat for about 3 minutes or until soft.

Add ginger and curry powder–cook 1 minute

Add squash, water and s/p.  Bring to a boil, reduce heat and simmer stirring, until squash is soft (~15 min).

Let cool slightly and puree with cashew butter or drained cashews.   Enjoy!

Leave me a comment!!  I want to hear how it turned out!  🙂  Be well…Elyse

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