2 red kuri squash, cut into wedges, seeds removed, tossed with xvoo, salt & pepper
1 fennel bulb, chopped
1 small yellow onion, chopped
2 garlic cloves, peeled
6 cups water (or more if you like a thinner soup)
2 T lemon juice
2 T nutritional yeast
1/2 cup raw cashews
2 t salt
1/2 t black pepper
a handful of your favorite seeds or nuts
Roast: In a 400 degree oven, roast the squash on a baking sheet for 45 minutes and cut off the skin when it’s cool. Toss the chopped fennel and onion with xvoo and salt, and roast with the garlic on a baking sheet for 25 minutes.
Blend: Blend the peeled squash, fennel, onion, garlic, water, lemon juice, nutritional yeast, cashews, salt and pepper in a blender or vitamix until smooth. Top with your favorite seeds or nuts!