HEALTHY BUTTERNUT SQUASH SOUP

Steps:

• Wash squash and cut in half lengthwise. Scrape out the seeds and pulp. Lay cut sides down in baking dish side by side. Add water until it covers 1/2 inch in the bottom of the dish.
• Cover dish. Bake at 350 F until squash is soft. Scoop sqash out using a spoon. Mash butternut squash, then set aside.
• In a large pot, saute onions in a little water until soft.
• Add to pot mock or regular chicken seasoning, 2 cups water, potato, and thyme. Cook until potato is soft.
• Place hot mixture into a blender, and blend until smooth. Return mixture to pot.
• Place cashews and 2 cups water into the blender. Blend until it becomes a very smooth milk.
• Add cashew milk and squash to pot. Add salt to taste.
• Heat over low temperature, stirring occasionally, until desired temperature is achieved. Garnish with nutmeg and chives and serve immediately.