Vegan Butternut Squash Zuppa Toscana

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

⅓ cup raw cashews, soaked for at least 2 hours and drained

1 cup water

2 tablespoons olive oil, divided

4 vegan veggie sausages (see notes), chopped

1 large yellow onion, small dice

4 cloves garlic, minced

1 tablespoon nutritional yeast

1 teaspoon smoked paprika

½ teaspoon dried thyme

½ teaspoon dried oregano

¼ cup oil-packed sun dried tomatoes, minced

1 medium butternut squash, peeled, seeded and chopped (about 4 cups chopped squash)

sea salt and ground black pepper, to taste

4 cups vegetable stock, plus extra

4 cups chopped kale, lightly packed (from about 1 small bunch)

1 teaspoon apple cider vinegar

chopped parsley, for garnish

Directions at thefirstmess.com

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