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Boil together the following:
Add enough water to cover the top of the squash
2 cups cubed potatoes (Yukon gold works well)
4 cups peeled and sliced carrots
2 bay leaves
1 cup rinsed raw cashews
Boil until fork tender - remove from heat and set aside.
While this part is cooling start on the following, at this time do not remove bay
leaves, and do not drain any liquid, yet
Sauté in a non-stick pan:
1 cup vegetable broth
1 cup diced onions (sweet onion)
1/2 cup diced celery
1/2 cup mixed colored bell peppers
1 1/2 teaspoons Himalayan fine salt (optional)
2 teaspoons pumpkin pie spice
1 teaspoon turmeric
1/4 teaspoon white pepper
1. Sauté until all vegetables are soft.
2. Now add 2 cups unsweetened plant-based milk ( the one that has worked
best for me and gives the smoothest results is the Soy Milk from Aldi)
3. Simmer for 5 minutes.
4. Add the carrot and potato mixture, reserve 1 cup of the mixture (minus the
bay leaves; those can be discarded now) all the cashews, and all the
sauteed veggies into a high speed blender and blend until velvety smooth.
5. Now add 1 cup of vegetables.
6. Pour mixture into a large stock pot and simmer for 5 minutes.
7. You can thin this out with more soy milk or vegetable stock.
