ingredients

1 1/2 cups raw cashews

2 small butternut squash

1/4 cup, plus 2 tablespoonsPompeian Organic Extra Virgin Olive Oil

1 cup vegetable stock

5 cardamom pods

1/2 tsp salt

ciabatta, sliced thin

pepitas, roasted and salted

preparation

  1. Preheat oven to 400 degrees F.
  2. Heat a large pot or kettle of water over high heat until boiling.
  3. Cut your butternut squash in half and remove the seeds. Drizzle with 2 tablespoons of Pompeian Organic Extra Virgin Olive Oil, and sprinkle with salt and pepper. Bake on a baking sheet open face up, for 1 hour.
  4. Add your raw cashews to a large bowl and cover with boiling water. Let soak for 1 hour.
  5. After 1 hour, drain and rinse your cashews and add them to a blender.
  6. Scoop out the “meat” of the squash from the skin and add it to your blender as well.
  7. Pour olive oil, vegetable stock, cardamom pods, and salt into the blender.
  8. Blend on high until smooth.
  9. Heat a small skillet with Pompeian Organic Extra Virgin Olive Oil over medium heat. Add your ciabatta slices and toast each side until golden brown.
  10. Pour your soup into a bowl and top with olive oil croutons and pepita seeds.