Hearty Quarantine Squash Soup

We are all about health at O2. During this time of shelter-in-place, many of us have been getting creative. Personally, I have been getting creative in the kitchen and  whipping up a lot of vegan food. Backstory: Hi! My name is Brooke and I am the eComm and Style Director at O2Life, and I am (gasp) vegan; although I call it being "plant-based". I cook and bake everything I eat from scratch. Quarantine hasn't changed too much for my cooking and baking regime other than the fact i'm getting more creative and tweaking my recipes ever-so-slightly.

One of my favorite ways to spend a night in is bundled up on the couch with a hot bowl of soup, a good movie (or book) in loungewear from our online shop. Now that I have brought up soup, I want to share with you one of my favorite healthy (and hearty) recipes I created a while back. It's easy, delicious and plant-based and oil-free.

What you will need:

32 oz Vegetable broth

1 large butternut squash

1 leek 

1/2 cup Nutritional Yeast

1 Cup of cashews 

1 tsp Pink Salt (*also to taste)

Making the soup:

Chop up the leek and combine with veggie broth over medium heat

  1. Cook for 5-7 minutes
  2. Add in cubed butternut squash and cover the pot, reduce heat to medium/low
  3. Let the squash cook until tender, about 15-20 minutes
  4. Let cool before adding to food processor / blender
  5. Once you have transferred with broth/squash to the food processor/blender add in the nutritional yeast, cashews, salt
  6. Blend until smooth!