A warming, good-for-the-soul twist on your average butternut squash soup.
1 butternut squash, peeled, seeded, and cubed
1 onion, lightly chopped
3 cloves garlic
6 cups stock, water, or combination of both
1 apple, cored and sliced
1 chili pepper, seeded (more or less to taste)
1 cup cooked chickpeas
1 cup cashews, soaked for 2-4 hours, drained and rinsed
2 tsp. sea salt
1 tsp. cumin
1. Place squash, onion, garlic, and stock in a large pot over high heat. Bring to boil and then lower to a simmer, uncovered, until the squash is soft and cooked through. The time will vary depending on the size of your squash cubes.
2. In a blender, blend together the cooked vegetables and stock with the apple, chili pepper, chickpeas, cashews, salt, and cumin. You will have to do this in batches (and be careful when blending hot liquids!).
Serve with a garnish of chickpeas or cashews, a drizzle of olive oil, and a few pinches of crushed red pepper flakes.