Creamy Tomato Soup with Vegan Grilled Cheese

Soak cashews in filtered water for 1 hour, or 20 minutes in hot water. Preheat oven to 400 degrees F. Carefully cut off the skin from the butternut squash (tip: cut in half first, then remove skin). Chop squash into small chunks. Chop red bell pepper and add both to a baking sheet. Bake in the oven for 30 minutes or until tender (do not let brown too much!). Meanwhile, chop onion and garlic into small pieces. In a large pot over medium heat, add 1 tbsp oil, then sauté garlic and onions for 5-6 minutes. Drain and rinse the soaked cashews. Place soaked cashews in a blender with 2 cups of filtered water. Blend for 30 seconds on high speed or until completely smooth. Then add the baked butternut squash, red bell pepper, sautéed garlic, and onions to the cashew milk in the blender. Blend on high for 1-2 minutes until smooth. To the same pot, pour 3 cups water over medium heat and bring to a boil. Add bouillon paste and whisk together until dissolved. Add the tomato sauce and the cashew milk/butternut squash mixture. Stir to combine. Simmer for 15 minutes. Add a pinch of salt and pepper to taste and enjoy as is or with a vegan grilled cheese.