• 1/2 cup cashews
• 2 cups water
• 2 cups chopped butternut squash
• 5 TBS agave nectar or maple syrup
• 1/2 tsp vanilla
• 1/4 tsp ground nutmeg

1. Blend the cashews and water until smooth.
2. Steam the butternut squash until soft.
3. Blend all until smooth and creamy.
4. Chill before serving.

Note - this can be made raw by substituting 2 cups of peeled and chopped Fuyu persimmon for the squash and reducing the agave to 3 TBS.