Margie Conners Squash Soup
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 its not as good)
1 1/2 teaspoons sea salt
2 tablespoons veggie chicken seasoning (I use McKays)
2 tablespoons nutritional yeast flakes
2 cups water
1/2 cup raw cashews
Put all ingredients, except last addition of water and cashews, into a large pan and simmer until onion is just cooked.
Meanwhile, put cashews and additional water into a blender (a Vita Mix is almost essential to eating vegan!) and blend for a minute or two. (If you don't have a Vita Mix, you could cook the cashews with the rest of ingredients to soften them up before blending.)
When the onions are cooked, add all to the blender. You may have to blend in two batches. When all is blended, reheat on the stove and serve immediately. Do not boil.
This soup is good for thermos lunches, to have for lunch with sandwiches or to serve in place of hot cocoa after outdoor winter activities like sledding and ice skating.
SO HOW'D IT GO?
This was very good. I used walnuts instead of cashews, and it worked fine. I also sauteed the onions and raw squash before adding the liquid and spices. A good meal on a fall day!