Name: Creamy Butternut Squash and Wild Rice Soup (Vegan!)
Ingredients: 1 yellow onion; 4-5 cloves garlic; 8 oz. mushrooms; 4 cups butternut squash*; 4 cups vegetable broth; 2/3 cup wild rice; 3 cups lacinato kale; 1 tsp. dried oregano; 1 Tbsp. fresh rosemary, chopped; 3/4 cup raw cashews, soaked**; 1 cup water; 1 Tbsp. tamari; 2 tsp. apple cider vinegar; 2 tsp. white miso; 2 tsp. cornstarch (optional, for extra-thick)

Ingredients

Scale

1 yellow onion
4–5 cloves garlic
8 oz. mushrooms
4 cups butternut squash*
4 cups vegetable broth
2/3 cup wild rice
3 cups lacinato kale
1 tsp. dried oregano
1 Tbsp. fresh rosemary, chopped

For the cashew cream:

3/4 cup raw cashews, soaked**
1 cup water
1 Tbsp. tamari
2 tsp. apple cider vinegar
2 tsp. white miso
2 tsp. cornstarch (optional, for extra-thick)

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Instructions

Prepare veggies: Dice onion, mince garlic, and slice mushrooms. Peel and cube butternut squash.
Prepare soup: In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. veggie broth/water for no-oil sauté method, adding more as needed.) When onion is translucent, add garlic and dried oregano. Stir and sauté 1 minute. Add mushrooms, butternut squash, vegetable broth, and wild rice (rinsed and drained). Bring to a light boil. Then reduce heat, cover, and simmer for 45 minutes.
Chop greens: Roughly chop kale, large stems removed. Finely chop rosemary. Set aside. (I also use this time to quick-soak the cashews* for the sauce.)
Make cashew cream: Towards the end of simmering time, add all cashew cream ingredients to a high-speed blender. (I use a NutriBullet.) Blend for 20-30 seconds until smooth.
Combine: When wild rice is tender, add cashew cream, kale, and fresh rosemary. Simmer 5 minutes to combine. Serve warm. Salt & pepper to taste before serving.