CREAMY VEGAN TOMATO SOUP w/ a vegan (GF) grilled cheese!

*Soak cashews for 20 minutes in hot water!

1. Preheat  oven to 400 degrees F.
2. Carefully cut off the skin from the butternut squash. *My tip is to cut in half first then cut off skin.* Chop into small chunks and bake in oven for 30 minutes or until tender. (do not let brown)
3. Meanwhile chop onion, red bell pepper and garlic into really small pieces. In a large pot over medium heat saute garlic and onions for 3 minutes…adding 1 tbsp water throughout cooking process to prevent sticking. Then add the bell pepper and cook for 10 minutes.
4. Meanwhile drain your raw cashews and rinse with water. Place soaked cashews in a blender with 2 cups of filtered water. Blend for 30 seconds on high speed then add half the tomato purée, sautéed onion, garlic and bell pepper mixture and add it to a high speed blender. Blend until smooth. 
5. To a pot over medium heat, pour 3 cups water and bring to a boil. Add “no chicken” bouillon whisk together until dissolved. Add the rest of the tomato puree, stir to combine. Simmer for 5 minutes. 
6. Add the baked butternut squash to the blender, and carefully scoop 2-3 cups of the simmering soup to the blender. Blend in high until smooth then Add the blended butternut squash mixture back into the pot, stir and simmer for 5-10 minutes. 
6.  Enjoy as is or with a vegan grilled cheese! •

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