Step 1

Preheat oven to 400 F. Line a baking sheet with parchment paper. Set aside.

Step 2

Add all soup spices to a small bowl and mix to combine. Set aside.

Step 3

For the roasted vegetable topping: In a mixing bowl, add 1 C. of the cubed butternut squash, 2 C. of the cauliflower florets, and the whole can of chickpeas. Add 2 tbsp of avocado oil over top. Season, to taste, with your desired seasonings. I used sea salt, pepper, garlic powder, onion powder, paprika, and coriander. Toss until the vegetables and chickpeas are fully coated with the oil and seasonings. Bake for 20-25 minutes or until tender.

Step 4

In a large soup pot over medium heat, add in 2 tbsp of avocado oil along with the chopped onion. Saute until the onions are slightly soft and translucent. Then, add in the minced garlic and saute another 2-3 minutes. Next, add in the chopped celery, chopped carrots, cashews, remaining cauliflower florets, and remaining butternut squash. Continue sauteeing for 5 minutes. Add in all the spices and toss to combine, making sure all of the ingredients are coated with the spices (saute another 2-3 minutes).

Step 5

Pour the vegetable broth into the soup pot. Turn heat to high and bring to a light boil. Then, reduce the heat to low-medium, cover pot with a lid, and let simmer for about 20 minutes or until the vegetables are tender.

Step 6

Once the vegetables are tender, transfer the soup in small batches into a blender, blending it every time you add 2-3 scoops, until all of the soup has been blended. Transfer blended soup back into the soup pot to keep warm. At this point, check to see if the soup needs more sea salt or other seasonings. Feel free to add in some cayenne (for spice) or lemon juice (for tanginess).

Step 7

When ready to serve, transfer soup to a bowl and top with the roasted vegetables.