Butternut squash soup qith caramelized onions

• 800 g butternut squash
• 4 Tbsp olive oil
• 3 medium onions
• 1 L of organic vegetable soup or 2 organic vegetable cubes dissolved into 1 L of water
• 1 Tbsp coconut sugar
• 2 Tbsp grapes oil
• 2 Tbsp cognac or bourbon
• 50 g raw cashew
• 100 ml water
• Salt and pepper
• Fresh bread
• Cayenne powder
• Fresh thyme

To prepare the cashew cream:

• In a blender, add the raw cashew and water to cover it. Blend it until smooth.
• If you don’t own a professional blender, soak the cashew for four hours or boil it for 10 minutes. Then remove the excess water and add fresh water for blending.

To prepare the soup:

• Cut the butternut squash into cubes
• Slice 2 onions and mince the 3 cloves of garlic
• In a medium cooking pot, heat up the olive oil
• Add the onions and let them cook until translucent
• Add the garlic over the cooked onions, mix them together and let them cook for 30 more seconds
• Add the cubed butternut squash, the organic vegetable soup and 2 thyme stems
• Cook for 30 minutes under the lid
• When the butternut squash is cooked, blend the soup until you get a creamy texture, using a vertical blender
• Add half of the cashew cream into the soup and mix it well to combine (you don’t need the blender for this step. You can use a regular spoon to mix the cream & soup)

To prepare the toasted bread:

• Preheat the oven at 220 degrees Celsius
• In an oven tray, lay a parchment paper
• Cut 1 cm bread slices and place them in the tray
• Sprinkle olive oil, salt, cayenne pepper and fresh thyme
• Cook them for 10 minutes, until golden and crunchy

To prepare the caramelized onions:

• In a small cooking pot, add 2 Tbsp of grapes oil (or any cooking oil)
• Add 1 finely sliced onion and let it cook on medium heat for 10 minutes
• Then add the coconut sugar, salt, pepper and mix them well
• Add the cognac (or bourbon) and cook for another 2-3 minutes on medium-low heat

Plating suggestions:

• In a nice plate or bowl, add the soup and top it with the caramelized onions
• Pour some of the remaining cashew cream on top (use your creativity to make it look fancy – pour little drops, draw thin lines or, if you’re really talented, draw a scarry Halloween pumpkin
• For a crunchy finish, serve it with a delicious toasted bread on the side