1/2 cup slivered blanched almonds
5 cups water, divided
2 teaspoons onion powder
1/4 cup sucanat
1/2 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon cardamom
1 tablespoon vegan chicken flavored seasoning
1/2 teaspoon salt, optional
5 cups peeled butternut squash, baked
1. Combine almonds with 1/2 cup water in blender container. Process until extremely smooth.
2. Add remaining water, onion powder, sucanat, cumin, coriander, cardamom, salt (if using) and chicken flavor, process until smooth.
3. Add squash, process until smooth. Bring to a boil while stirring, and add more chicken flavor or salt, if needed. Garnish with parsley flakes or a mint leaf.