Step 1

Prepare veggies: Dice onion, mince garlic, and slice mushrooms. Peel and cube butternut squash.

Step 2

Prepare soup: In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. veggie broth/water for no-oil sauté method, adding more as needed.) When onion is translucent, add garlic and dried oregano. Stir and sauté 1 minute. Add mushrooms, butternut squash, vegetable broth, and wild rice (rinsed and drained). Bring to a light boil. Then reduce heat, cover, and simmer for 45 minutes.

Step 3

Chop greens: Roughly chop kale, large stems removed. Finely chop rosemary. Set aside. (I also use this time to quick-soak the cashews* for the sauce.)

Step 4

Make cashew cream: Towards the end of simmering time, add all cashew cream ingredients to a high-speed blender. (I use a NutriBullet.) Blend for 20-30 seconds until smooth.

Step 5

Combine: When wild rice is tender, add cashew cream, kale, and fresh rosemary. Simmer 5 minutes to combine. Serve warm. Salt & pepper to taste before serving.