Rinse the cashews well then soak them with the hot water for 20 minutes. Transfer to a powerful blender and process until creamy and smooth. Use 1/2 cup in the soup and refrigerate the rest for later use. (you can thin the rest with water to make cashew milk)
Roast the Veggies:
Preheat your oven to 400”F.
Add the cubed butternut squash, diced apples, carrots, thyme and bay leaf in a large roasting dish. Sprinkle with a pinch of sea salt, red pepper flakes and a light drizzle of olive oil (use veggie stock for WFPB & Plantricious recipe). Toss to coat well.
Roast in the hot oven for 40 minutes or until soften tossing half way.
Make the Soup:
While the veggies are roasting preheat a medium size soup pot over medium heat and saute the onion with a drizzle of olive oil (or a splash of liquid) until translucent.
Transfer the roasted veggies to the pot with the onion and hit it with the white wine. Simmer until most of the wine has evaporated, discard the thyme and bay leaf then pour in the veggie stock.
Cook the soup for a few minutes then add 1/2 cup of the cashew cream. Remove from heat and carefully transfer the soup to a powerful blender and puree until smooth. Work in batches if needed.
Taste and adjust seasonings with sea salt. Serve hot with a nice drizzle of cashew cream and garnished with fresh herbs or some toasted pepitas or pine nuts.
Optional: finish with a light grating of nutmeg over the top.
To make this recipe WFPB & Plantricious compliant make sure to use veggie stock or water instead of oil.