Spiced Butternut Squash Soup

Soak the cashews in enough hot water to cover them for 30 minutes. Drain and rinse before adding to a blender along with 1/3 cup water, miso paste, salt & pepper. Blend until completely smooth and creamy. Add additional water as needed to thin the cream.

1. Prepare the butternut squash by peeling the outer skin and cutting away the ends. Cut in half to remove the seeds (you can keep them to roast just like pumpkin) Cube the squash and add them to a bowl. Toss with oil, salt, pepper and 1 1/2 tsp of mala spice.
2. Lay the cubes out in a single layer on a parchment lined baking sheet(s) and bake at 375 for 40-50 minutes or until soft and the edges have browned. Flip once half way through the baking time.
3. While the squash is roasting start on the aromatics. Heat the oil in a large stock pot and sauté the onion and celery for about 4-6 minutes or until the onions are translucent. Add in the garlic and turn the heat to low. Allow the mixture to cook until the garlic becomes fragrant.
4. Add the cooked butternut squash, broth and remaining mala spice to the pot and simmer covered for 15 minutes. Season with salt & pepper.
5. In batches, blend the mixture until it becomes a velvety somewhat thick mixture. You can add more water or broth to help thin it. Return the soup to the pot to heat through.
Serve with cashew cream, fresh cilantro and crusty bread or croutons.