1 acorn squash, halved and seeded
1 butternut squash, halved and seeded
2 cups raw cashews
1/2 cup water
2 tablespoons dried onion
4 cups vegetable stock
1/2 teaspoon cinnamon
1 tablespoon sea salt
1. Preheat oven to 350 degrees F. Place the halved squash (both types), cut side down, on a sprayed or oiled baking sheet, and bake for 30-45 minutes (until soft), then allow the squash to cool.
2. While the squash cools, make your cashew cream. Blend cashews and water down to 1 cup of a nice thick "heavy sour cream" consistency.
3. Once the squash has cooled, scoop the roasted flesh from the skins, discard the skins, and put the flesh in a blender. Add the stock, the 1 cup cashew cream, cinnamon, and the onion.
4. After thoroughly blending the ingredients, pour the soup into a large pot, and simmer gently over medium heat, tending carefully because thick creamy soups burn easily. Once the soup has simmered for approximately 15 minutes, season it with the sea salt, and pepper, to taste, remove from heat, and serve.
Source of recipe: I had a similar soup at a vegan friend's house and all they would tell me was that it was acorn squash and butternut squash. This is what I created, trying to achieve the same results with the same squash. It's not as sweet or thin as my friend's. I actually like this one better!