Step 1

Pre-heat oven to 350 degrees F.

Step 2

Slice the acorn squash in strips (see picture above) and place them on a well greased baking sheet. Sprinkle with salt on both sides and roast for 20-25 minutes or until a fork pierces the squash very easily.

Step 3

In a large pot, heat the oil until hot and saute the onion for 5 minutes. Add in the garlic and let cook for an additional minute.

Step 4

Add in all of the remaining ingredients minus the almond milk and simmer for 30 minutes or until the carrots are tender. Let cool slightly.

Step 5

Once the squash is done roasting, let it sit until it’s cool enough to touch. Peel the skin off of the squash and throw it away.

Step 6

Add the squash and the almond milk into the soup and gently stir to combine.

Step 7

Sectioning the soup out, pour about half of it into a food processor or blender and process until creamy smooth. This might take a couple minutes. You can also do this using an immersion blender.

Step 8

Add additional S&P if needed.

Step 9

Top with cashew cream sauce (link to recipe above) and ENJOY!!!