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Export 18 ingredients for grocery delivery
Step 1
Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onions and garlic and sauté until the onions are soft and the garlic is fragrant.
Step 2
Add the carrots, butternut squash, 1 teaspoon of the salt, cumin, chili powder, and black pepper. Cook, stirring occasionally, for a couple of minutes. Add the vegetable broth and simmer, stirring frequently, until the vegetables are soft and tender. You want them to be soft enough to blend up in a blender without any problems.
Step 3
Transfer the mixture to a high-powered blender. Add the green chiles, almond milk, drained cashews, nutritional yeast, salsa, vinegar, and remaining 1 teaspoon salt. Blend, scraping down the sides as needed, until the mixture has reached a thick and creamy consistency.
Step 4
Taste and adjust the seasoning as needed. If it's cooled off, transfer to a saucepan and gently warm over low heat to desired temperature. Serve it in a bowl alongside tortilla chips and garnish it with your favorite toppings.
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