Directions

1. Roast the butternut squash or steam it until it's cooked.
2. Soak the cashew in water for about an hour.
3. Put 1/3 of the butternut squash, 1/3 of cashew into your blender (I use Vitamix), add enough water to cover it, and puree on high for 30 to 60 seconds, until smooth and creamy.
4. Pour the puree in a large pot, bring it to boiling with medium heat.
5. Add some sea salt and ground black pepper to your taste.
6. To serve, ladle the soup into bowls and garnish with a sprinkle of cilantro