Vegan Butternut Squash Zuppa Toscana

Ingredients

• Cashew nuts

  Nuts, raw

  ⅓ cup or 46g

• Water

  Plain, clean water

  1 cup or 237g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  4 cloves, minced or 12g

• Paprika

  Spices

  1 tsp or 2g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Sun-dried tomatoes

  Packed in oil, drained

  ¼ cup or 28g

• Squash

  Winter, butternut, raw

  4 cup, cubes or 560g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegetable Stock

  Freshdirect

  4 cup or 948g

• Kale

  Raw

  4 cup, chopped or 268g

• Vinegar

  Cider

  ⅓ tbsp or 5g

• Parsley

  Raw

  2 ½ tbsp or 10g

• Veggie Sausage

  Amy's

  4 links or 57g

• Nutritional Yeast

  Vegan - Whole Foods Market

  1 tbsp or 8g

Directions

1. Blend the soaked and drained cashews with water in a blender until smooth and creamy. Set aside.
2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped veggie sausages and cook until browned on all sides, about 5 minutes. Remove and set aside.
3. Add the remaining olive oil to the pot, then add the onion and sauté until soft, about 8 minutes. Stir in garlic, nutritional yeast, paprika, thyme, and oregano until fragrant, about 1 minute. Add sun-dried tomatoes and stir.
4. Add the butternut squash, salt, and pepper. Stir, then add vegetable stock. Cover partially and bring to a boil. Reduce to a simmer and cook until squash is tender, about 15 minutes.
5. Add kale and simmer until soft, about 3-4 minutes. Add more stock or water if needed. Stir in the cashew cream and cooked sausage. Bring to a boil, then stir in apple cider vinegar. Adjust seasoning to taste.
6. Serve hot, garnished with chopped parsley and additional black pepper.

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• Vegan Butternut Squash Stuffed Shells
• Creamy Vegan Orzo Risotto with Butternut Squash