One of the BEST fall soups out there and you can easily make this vegan and skip on the cream and butter.

2 medium onions
1/2 stick of butter
4 tbsp. olive oil
2 c. raw or roasted (unsalted) cashews
2 – 3 tbsp. fresh ground peanut butter
2 – 3 tbsp. fresh ground almond butter
2 tbsp. nutritional yeast
1 c. half and half
6 c. water

Dice onion and sautee on low heat in the butter and olive oil until translucent.
Add the rest of the ingredients and blend with either a hand mixer or in a blender until pureed.

Serve with roasted sweet potato chips
2 sweet potatoes slice thin
Place on a cookie sheet and toss in sea salt and vegetable oil
Roast for about 20 min. in a 375 degree oven.
(play with the temp. and time to get them just right)