1. Wash squash and cut in half lengthwise. Scrape out the seeds and pulp. Lay cut sides down in baking dish side by side. Add water until it covers 1/2 inch in the bottom of the dish. 2. Cover dish. Bake at 350 F until squash is soft. Scoop sqash out using a spoon. Mash butternut squash, then set aside. 3. In a large pot, saute onions in a little water until soft. 4. Add to pot mock or regular chicken seasoning, 2 cups water, potato, and thyme. Cook until potato is soft. 5. Place hot mixture into a blender, and blend until smooth. Return mixture to pot. 6. Place cashews and 2 cups water into the blender. Blend until it becomes a very smooth milk. 7. Add cashew milk and squash to pot. Add salt to taste. 8. Heat over low temperature, stirring occasionally, until desired temperature is achieved. Garnish with nutmeg and chives and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
