Cheesy Soup Template




Makes 3–4 servings

Ingredients

2 heaping cups butternut squash or pumpkin or broccoli or pejibaye (what every veggie you want to use)
1½ tablespoons ghee or (coconut oil for a 100% vegan version)
1½ teaspoons sea salt
1 cup coconut milk
¼ cup nutritional yeast
2 tablespoons cashew nut butter
1 tablespoon lemon juice

Directions


In a medium saucepan over medium heat, melt ghee and gently sweat the squash or veggie of choice, but do not brown. Add sea salt and coconut milk and simmer uncovered for 10 minutes. Carefully pour hot squash into blender and add cashew butter, nutritional yeast, and lemon juice. Blend on low with the center cap on lid removed to release the heat while blending (cover the hole with a clean kitchen towel). Slowly increase speed until mixture is smooth and creamy.

Can be served with a few teaspoons of infused oil or fresh cayenne and parsley. Enjoy!

 ~Tiffany💋

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