Ingredients: medium butternut squash, carrots, apples, fresh herbs, and some seasoning.
In processor (not blender) fine chop:
4 c. peeled, cubed butternut squash (one smallish squash; peel with veg peeler, split in two, scoop seeds and cube squash meat)
3 med. carrots
Transfer to highspeed blender (VitaMix) for smoothest soup. Or continue in processor. Add:
2 med. chopped apples, cored, UNPEELED
1 T. miso (0pt)
1 tsp. sea salt
1 tsp. apple cider vinegar
1 clove garlic, mashed
1/2 tsp. black pepper
1/2 tsp. curry powder
2 tsp. fresh rosemary (1 tsp. dry)
1 tsp. fresh thyme (1/2 tsp. dry)
1 tsp. fresh sage (1/2 tsp. dry OR use poultry seasoning)
Blend smooth. Adjust seasonings to taste.
If you want warmed soup, pour into a quart jar with screw-on lid; submerge jar in very warm water until soup is warm to touch. Can also be gently warmed in pot over low heat, or in double boiler; just don't overheat.
1 c. soaked raw cashews (soak at least 30 min., drain)
2 med. cloves of garlic
1/2 tsp. sea salt
1 tsp. fresh squeezed lemon juice
1/2 c. water
Transfer into squeeze bottle.
Pour soup into wide bowls (warm bowls first if desired). Squeeze Garlic Creme from bottle in 2 or 3 concentric circles on surface of soup. Using a toothpick or chopstick, draw lines from center of circles through rings to edge of bowl, forming a "webbed" pattern.
Sprinkle with a few pumpkin seeds.