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Carrot Apple Butternut Squash Soup

1 sweet yellow onion, chopped
1 Tbsp Chosen Foods avocado oil*
1 cup raw cashews
1 Fuji apple, chopped with core removed, do not peel
1 large carrot, chopped, do not peel
2 pounds chopped Butternut squash (about a 3 pound squash)
4 cups low sodium vegetable or chicken broth/stock (use vegetable stock for vegan recipe)
1 tsp thyme
1/2 tsp salt

Heat oil in large pot. Add onion and sauté for 5 minutes. Add cashews, stir, and sauté for 5 minutes. Add apple, carrot, and butternut squash. Stir together and cook for 5 minutes with lid on. Add vegetable stock, thyme, and salt. Bring to a boil, reduce heat, and simmer with lid on for 15-20 minutes until squash is soft. Remove from heat. Using an immersion blender, purée in the pot, or transfer to a stand blender in batches and purée. Recipe makes 4 large bowls of soup.

*Use code milknhoney20 for 20% off on

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