• 2 delicata squash

Chop off the very ends, cut in half, remove the seeds and pulp, and roast at 350 degrees F (300 if you’ve got a convection oven) for 30 minutes. Then chop it up.

• 1 leek, chopped
• 2-4 cloves of garlic
• 4 c. vegetable broth
• 1 t. thyme
• Sea salt and black pepper

Sautee the leek in a little oil and salt. When soft, add the squash and remaining ingredients. Simmer for 20 minutes, then puree until smooth. Season with sea salt to taste.

• 1 c. cashews
• 1 c. vegetable broth

Puree the cashews and broth to form a cream. Strain if you want it super smooth. Add most to the soup and stir in, and reserve about 1/4 cup to drizzle over the served soup. Finish with a generous helping of black pepper.

Serves four. Adapted from VeganYumYum.