This soup is really healthy and easy!! Even my sister who hates soup said she would eat this again!!
You can make it vegetarian by substituting vegetable stock.
Zuchinni Cashew Soup
Ingredients1 tablespoon Olive oil
3 zucchini squash ( medium, cut in chunks )
1 teaspoon garlic salt
to taste pepper
2 ounces cashews
1 teaspoon garlic powder
1 teaspoon onion powder
DirectionsToss zucchini with garlic salt, pepper, and olive oil. Roast zucchini in a 450 degree oven for 10 minutes. Pull out and let cool slightly. Meanwhile, in a blender put cashews and 1-2 tablespoons water. Blend until you have a smooth paste. Add in zucchini and 3 cups of stock and blend until smooth. Pour into a saucepan on medium heat. Stir in pepper, garlic and onion powder and let simmer for 5-10 minutes. Serve with croutons for a nice crunch.