Why recepie famous for?
Ingredients
1 cup raw cashews4 cups butternut squash, cubed
2 cups potato, cubed
1 cup carrots, chopped
1 cup apple, peeled, cored and chopped
1 cup yellow onion, diced
2 teaspoons garlic, minced
4 cups low-sodium vegetable broth
1 teaspoon dried sage
1 teaspoon dried thyme
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 cup nutritional yeast
1/2 cup vegan cheddar cheese shreds
1 can unsweetened coconut milk
To garnish:
Pepitas (pumpkin seeds)
Vegan cheddar cheese shreds
Freeze-dried apple chips
Your favorite vegan granola
Instructions
InstructionsStep 1: Load your slow cooker
In a 6- or 8-qt. slow cooker, add cashews, butternut squash, potato, carrot, apple, onion and garlic. Pour vegetable broth over everything and stir to combine. Add dried sage, thyme, nutmeg, cinnamon, salt and pepper and cover with a lid.
Step 2: Let it cook
Let the vegetables cook in the slow cooker for 4-6 hours on high or 6-8 hours on low. After the time has elapsed, check to ensure the carrots, potatoes and squash are fork-tender. Cashews should also be soft and easily squished when compressed.
Step 3: Puree until smooth
Using an immersion blender like this, puree the soup in the slow cooker until it’s silky smooth.
Editor’s Note: If you do not have an immersion blender, you may also carefully transfer portions of soup to a blender and puree until smooth. Once all the soup is blended, return to the slow cooker
leave comments