Ingredients:

• 2 medium butternut squash, peeled and diced (about 8 cups)

• 4 1/2 cups of water or enough to cover squash

• 1 cup cooked white beans

• 1 large onion, chopped

• 4 garlic cloves, minced

• 3 tablespoons pumpkin pie spice

• 1 tablespoon Italian seasoning or dried oregano

For Cream Sauce:

• 1/2 cup raw, unsalted cashews

• 1- 1/2 cups of unsweetened non-dairy milk

Directions:

1. In a large pot, heat up a few tablespoons of water.

2. Add onions and stir until softened.

3. Add garlic and mushrooms and sauté a few more minutes.

4. Add spices, butternut squash and beans with enough water to cover.

5. Bring soup to a boil and then lower heat to simmer for 20 minutes. In the meantime, make cream sauce by blending cashews and non-dairy milk.

6. Once soup is finished cooking, use a hand immersion blender to make an even texture and stir in cream sauce.

7. Enjoy!