Vegan Butternut Squash Soup with Cashew Cream

1. Heat a stock pot till oil added is rippling.
2. Add the onions and potatoes.
3. Let cook till lightly browned.
4. Add butternut squash puree, rosemary, salt, pepper.
5. Cook for a minute to combine flavors well, stirring.
6. Add the vegetable stock and simmer for 10 minutes

If you don’t have the time to bake your own squash, feel free to substitute a can of butternut puree. You could also substitute a can of pumpkin puree or yam puree for a bit of a variation.