2 large onions, diced
2-3 russet potatoes, diced
1 C. carrots, diced
1 bulb garlic (10 cloves or so), minced
1 C. raw cashews
2 quarts vegetable broth
1–1.5 C. nutritional yeast
1.5–2 tsp. paprika
1.5–2 tsp. ground mustard
1 Tbsp. white miso paste
SPG (salt, pepper, garlic salt)
1 large butternut squash, baked and scooped out of skin
1 can organic pumpkin
1 large bag broccoli florets (or two heads)
Vegan cheese and roasted pumpkin seeds (optional, for garnish)
1) Bake the butternut squash at 400 degrees until tender*. When done, you will scoop out the squash and set aside.
In the meantime, prepare the rest of the soup:
2) Sauté onion over medium heat in a large pot with a little vegetable broth or water.
3) Add potato, carrot, garlic and cashews and sauté for another 2–3 minutes, stirring frequently.
4) Add vegetable broth and bring to a boil, then simmer, covered, until vegetables are fork tender (10 minutes or so).
5) Transfer all broth ingredients to Vitamix and add nutritional yeast, paprika, ground mustard powder, miso paste and salt and pepper. Blend until smooth—be careful, as there will be steam!—then return to the pot.
6) Stir in the canned pumpkin and butternut squash. Add more vegetable broth if soup is thicker and "creamier" than you would like.
7) Toss in the broccoli florets, and cook for 3-5 minutes on medium heat until broccoli florets are tender. Taste and season with SPG as needed.
8) Top with roasted pumpkin seeds and vegan cheese, if desired.
*Baking the butternut squash: Halve it, scoop out the seeds, and place the two halves face down on a baking sheet with parchment paper and a little water. Bake until tender at 400 degrees—at least an hour or so.
NOTES: This can be made as a vegan broccoli "cheese" soup by just leaving out the squashes. Also, I sometimes add some cooked chickpeas or cannellini beans for added protein.
