Sweet & Spicy Butternut Bisque & Chowder (Gluten-free, Plant-based)

Ingredients

• 1/2 cup raw cashews, soaked
• 2 pounds butternut squash cut in one inch cubes (about 7 cups)
• 1/2 pound cauliflower, chopped (1/2 small head or 3 cups chopped)
• 1 medium sweet onion, diced
• 6 fresh garlic cloves, minced
• 3 tablespoons olive oil or saute in broth or water for oil-free version (see step 2)
• 1 teaspoon sea salt, finely ground (divided)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne ground (more or less to taste)
• 3/4 cup cashew milk
• 1 1/3 cups vegetable broth (11 ounces)
• 1/2 teaspoon turmeric
• 1 tablespoon plus 2 teaspoons lemon juice

Instructions

• 1) Place raw cashews in one cup of very hot water and soak for 20 minutes or more (cashews should be soft and swollen). Rinse and drain cashews.
• 2) Chop all veggies (squash, cauliflower, onion), and garlic. In a six quart pan heat 3 tablespoons olive oil (or use 3 to 4 tablespoons broth or water for oil-free version) over medium heat. Add onion, garlic, 1/4 teaspoon sea salt, thyme, oregano and cayenne. Saute until onion begins to turn translucent, about 5 to 7 minutes.
• 3) While onion and garlic saute make cashew cream: Add drained cashews and cashew milk to high speed blender. Pulse to break down nuts, then blend on high speed until smooth. There should be no nut fragments remaining. Set aside.
• 4) Add to garlic and onion mixture: squash, cauliflower, remaining 3/4 teaspoon salt, vegetable broth, 2 cups filtered water, cashew cream and turmeric. Bring to a boil then reduce to a simmer. Stir occasionally until squash is fork tender and mixture has thickened (see pictures in post). If you desire the chowder version (see picture in post), add the lemon juice and salt to taste and stir well. For a zestier chowder, additional ground cayenne may be added. Serve immediately. If you desire the bisque version proceed to step 5.
• 5) For bisque: Add chowder to a blender, about one third of the batch at a time, and puree until smooth. Carefully tip blender lid so it is ajar--allowing hot steam to escape while blending. Exercise caution not to burn yourself on the hot steam. Return blended bisque to a pan and continue blending remaining chowder. Once whole batch is pureed, place pan over low heat and return to desired serving temperature. While warming, add one tablespoon fresh lemon juice and salt to taste. Batch yields 8 one cup servings. Store in airtight container in refrigerator for several days or freeze for a couple of months.

Notes