Vegan MOFO Day 7 - Butternut Vanilla Bean Soup

This luscious soup is adapted from Chocolate and Zucchini's web site.  I've added a hand full (1/4) of Cashews to her recipe to give the soup more richness and protein.  Barking Dog and I have often served it to carnivores during the holidays and it is really well received. 

2 Tbsp Olive Oil
2 Onions, peeled and chopped
1 large Butternut Squash, peeled, seeds removed and cut into chunks
1 Whole Vanilla Bean - sliced and soft insides scooped out.
1/4 tsp Cayenne Pepper
1/4 Cup Cashews

 Heat Olive Oil in large soup pot.  Add onion and sauté for 5 minutes.  Add squash and stir occasionally cooking for another 10 minutes.  Cover the vegetables with hot water and cook for another 20 minutes.  Add the vanilla bean and scrapings and cook for another 10 minutes.  Remove the vanilla bean pod, add cayenne and the blend with an immersion blender till smooth.