Butternut Squash & Corn Soup with Cashew Cream

With the government shut down, my Mondays are pretty much freed up. I could have done a more time-consuming meal, but I did a number of chores and decided to color to calm myself down. All the same, expect some craziness later in the week.

I'm instantly a big fan of this quick and easy. If you make it, the cashew cream is a must. A good portion of the flavor comes from it.

A Lazy Version of a Sipping on Soy recipe | Serves: 4 bowls | Time: ~20 min.

Ingredients

Soup

1 tbsp EVO

4 cloves garlic, minced

2 15 oz cans butternut #squash

1/2 tsp black pepper

3 cups vegetable broth

1 tbsp nutritional yeast

Kernels from 4 ears of #corn

1 cup cashew milk

2 tsp cajun seasoning

Cashew Cream

1 jalapeno, de-stemmed, deseeded, chopped

1/2 cup soaked #cashews

1/4 cup water

1/4 cup cashew milk

1/4 cup fresh cilantro, loosely packed

1/2 tsp iodized salt

1/4 tsp cayenne pepper

Instructions

Boil some water and cover the cashews. Let soak at least 5 min.

Warm a large soup pot over medium-high heat. Once warm, add garlic and saute for 1 minute. Then, thoroughly mix in squash puree, black pepper, veggie broth and nutritional yeast. Next add cashew milk, cajun seasoning and corn. Stir until combined, bring soup to a light boil and cook until corn is warmed about five minutes. 

Meanwhile add all the ingredients for the jalapeño cilantro cream into a blender and blend until smooth.

Ladle soup into bowls and garnish with cayenne pepper, cilantro, and/or jalapeño-cilantro cream.

What I ate and drank today

64+ oz of water

Almond butter sandwich

1/4 cup of hamburger dill pickles

This soup

2 diet sodas

Exercise

12,000+ steps (~5.3 miles, about 1 mile I was carrying heavy groceries)

This is my 5th day in a row getting in more than 10,000 steps on my new Fit Bit!