This quick and easy soup is a tasty way to use up abundant zucchini on a cooler summer day.
2 medium onions, coarsely chopped
1/4 cup olive oil
Then stir in:
2 to 2-1/2 pounds diced zucchini
4 cups vegetable stock (I used water and 4 tsp. McKays Chicken Style Seasoning)
1-1/2 tsp. dried basil
2 tsp. salt
1 tsp. onion powder
Bring to a boil and simmer 15 minutes or until zucchini is soft. Puree with a hand blender or in a regular blender.
Blend the following:
1-1/2 cups water
1 cup raw cashews
Stir into the finished soup. Heat and serve.