Roasted Zucchini + Tarragon Soup

• 12 cups chopped zucchini
• 3 cups vegetable broth
• 3 cloves garlic, smashed
• 1 large onion, chopped
• 1 teaspoon salt
• 1 tablespoon fresh tarragon, minced
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup raw cashews, soaked for at least 2 hours
• 1 tablespoon lemon juice
• 1-3 tablespoons water

1. In a large baking dish, toss together the chopped zucchini, garlic, and onion. Roast until soft at 400 degrees F, about 30-40 minutes. Remove from oven and cool slightly.
2. In a large pot on the stovetop, bring vegetable broth to a simmer. Slide roasted vegetables into the broth, add salt, tarragon, and pepper, and simmer for about 10-15 minutes, to allow the flavors to meld slightly.
3. Transfer the squash mixture to a blender and blend in batches until smooth. Return to the pot and bring back up to a low simmer.
4. Drain the soaked cashews and puree with lemon juice and water in a food processor until completely smooth. Add enough water so the mixture is slightly thinner than paste consistency.
5. Stir the cashew cream into the zucchini soup, taste, adjust seasonings as necessary, and enjoy!

zucchini, vegetable broth, garlic, onion, salt, fresh tarragon, freshly ground black pepper, cashews, lemon juice, water

Taken from food52.com/recipes/37886-roasted-zucchini-tarragon-soup (may not work)