Name: Butternut Harvest Stew
Ingredients: 1 medium butternut squash; 1 large onion; 1 cup button mushrooms; 4 cloves garlic; 3 Tbsp. pumpkin pie spice; 1 Tbsp. dried oregano; 1 Tbsp. no-salt seasoning; 4 cups low-sodium vegetable broth; 1/4 cup water; 1 1/2 cups cooked or canned cannellini beans; Non-Dairy Cream Sauce (see below)

Ingredients

Scale

2 cups unsweetened non-dairy milk
1 cup raw unsalted cashews

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Instructions

Combine cashews and non-dairy milk in a high-speed blender and process until smooth.

Notes

Shared with permission from Carrie Forrest.

Nutrition

Serving Size: 6
Calories: 181
Sugar: 1
Sodium: 67
Fat: 13
Saturated Fat: 5
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 12
Protein: 5
Cholesterol: 0