Margie Conners Squash Soup

Posted By: masterchief - about 1 year ago
Tagged in: lunch


Put all ingredients, except lastaddition of water and cashews, into alarge pan and simmer until onion is justcooked. Meanwhile, put cashews andadditional water into a blender (a VitaMix is almost essential to eatingvegan!) and blend for a minute or two.(If you don't have a Vita Mix, you couldcook the cashews with the rest ofingredients to soften them up beforeblending.) When the onions are cooked,add all to the blender. You may have toblend in two batches. When all isblended, reheat on the stove and serveimmediately. Do not boil. This soup is good for thermos lunches,to have for lunch with sandwiches or toserve in place of hot cocoa afteroutdoor winter activities like sleddingand ice skating.

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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

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