Roasted Garlic and Zucchini Bisque

• 2½ lbs zucchini, cut into one inch pieces
• 1 leek, chopped
• ½ yellow onion, chopped
• 3 cloves of garlic, peeled
• 2 TBS coconut oil, melted
• ½ cup raw cashews, soaked for at least 3 hours
• 2½ cups filtered water
• salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F.
2. Place zucchini, leek, onion, and garlic on a cookie sheet lined with unbleached parchment paper and drizzle with coconut oil.
3. Roast for 20 minutes.
4. Transfer to the blender, add cashews and filtered water.
5. Blend until super-creamy
6. Transfer to a large pot and simmer for 5 minutes.
7. Season with salt and pepper.
8. If desired, top with roasted cherry tomatoes and drizzle with extra virgin olive oil(caramelized garlic olive oil is wonderful) and some fresh cracked black pepper.