Source

The Healtspan Solution

Ingredients

• 1 small butternut squash
• 1/2 cup raw cashews
• 1/2 cup nutritional yeast
• 3/4 cup unsweetened plant milk
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp low-sodium tamari
• 1/2 - 3/4 tsp ground chipotle powder

Directions

1. Preheat oven to 375. Line a baking sheet with parchment paper or a silicone backing mat. Place the squash on it and roast it until the skin is brown and bubbling, 20 - 40 min.
2. Once cool enough to handle, peel the squash, remove the seeds, and measure out 1 1/2 cups. Freeze rest for later.
3. Pulse chashews and nooch in a blender until powdered, 10 to 20 seconds, stopping before they become a paste. Add in the squash, milk, lemon juice, and chipotle powder. Puree until smooth, about 60 seconds.

Note: you can use pre-chooped butternut squash, but cooking time will be decreased significantly, depending on the size of the cubes, so monitor closely.