This soup is a warm ray of light on a cold day. The Zengarry Double Crème adds smooth creaminess while the seasonal herbs provide a fresh and delicious earthy flavour.
2 Tablespoons extra-virgin olive oil
1 Tablespoon vegan butter
1 large yellow onion, chopped
½ Teaspoon Herbamare or Sea Salt
1/2 Teaspoon white pepper
1 large butternut squash, peeled, seeded, and cubed
3 garlic cloves, chopped
2 tablespoons hemp hearts
1 Tablespoon chopped fresh sage
½ Tablespoon chopped fresh thyme
1/2 Tablespoon chopped rosemary
1 Teaspoon grated fresh ginger
4 cups vegetable broth
1/4 cup dry white wine optional
4 Tablespoons unsweetened almond milk
1 package Fauxmagerie Zengarry Double Crème cashew cheese (reserve ¼ of the package to make the drizzle when serving)
Fresh herbs and pumpkin seeds optional for garnish
Chop the onions and set aside. Cut the Butternut squash into half, hollow, peel and cube and set aside, discard the seeds.
Heat the oil and butter in a large pot over medium heat.
Add the onion, Herbamare (salt), and white pepper and sauté until soft, 5 to 8 minutes.
Add the squash and one cup of the vegetable broth to cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
Add the garlic, sage, rosemary, and grated ginger. Stir and cook until fragrant (approx. 1 min.).
Add the vegetable broth, bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
Cut the Fauxmagerie Zengarry Double Crème cashew cheese into 4 pieces, set one piece aside to make the drizzle sauce.
Remove the soup from the element and take off the lid, let the soup cool slightly to be able to blend in batches in the blender, I suggest 3 batches with a piece of Double Crème cashew in each batch, blending until smooth, pour all blended soup back into the soup pot, turn on the element to minimum, add optional dry white wine, and keep warm until serving.
Serve the soup into bowls, add spoonful of Double Crème sauce, lightly blend the soup and crème into desired pattern, optional pumpkin seeds, fresh herbs as garnish.
Double Crème Sauce Instructions:
In a small sauce pan on low heat add the remaining ¼ portion of the Fauxmagerie Zengarry Double Crème cashew cheese. Stir with a whisk until blended then remove from the heat. You are ready to serve