Step 1

In a large pot, warm 2 tablespoons olive oil over medium heat. Add the chopped sausage and cook until evenly browned. Remove from the pot, transfer to a plate and set aside.

Step 2

In the same pot, warm the remaining oil. Add the onion, celery, carrot and garlic. Cook for 5 minutes, then add the squash, broth, thyme and paprika. Bring to a low boil then reduce to a simmer. Cook until squash is fork tender, about 15-20 minutes.

Step 3

Meanwhile, make the cashew cream by combining the soaked and rinsed cashews with ¾ cup water. Blend until smooth and creamy.

Step 4

To the pot, add the chopped kale, cooked sausage and cashew cream. Cook until kale is wilted and everything is heated through, about 5 minutes more. Serve warm garnished with fresh thyme and/or pepitas, and enjoy!

Step 5

Leftovers can be stored in a sealed container in the refrigerator for up to 5 days. I haven't tried freezing this soup but if you do please let us know how it is reheated in the comments!