Roasted Baby Summer Squash Soup

Place cashews and almond milk in a bowl, and set aside while you prepare the rest of the ingredients.

Preheat oven to 400ºF. Cube zucchini into bite-sized pieces, place in large bowl and toss with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Place on a parchment or silpat-lined baking sheet, and bake in the oven for 15–20 minutes, flipping squash with a spatula halfway through cooking time.

While squash roasts, heat a large stockpot over medium heat, and add the remaining olive oil,. Add onions, oregano, and bay leaf. Cook over medium heat, stirring occasionally so the onions don’t burn but get dark brown and evenly caramelized, about 20 minutes. Season with remaining salt and pepper.

Add half of the vegetable stock, and let come up to temperature, about 5 minutes. Remove bay leaves when the 5 minutes are up, and remove from heat. Add nutritional yeast, soaked cashews with almond milk, stock mixture, and half of the roasted zucchini to a blender, and blend until very smooth, about 60 seconds. Return to the stockpot.

Add remaining zucchini and stock to the blender, and blend again, for about 60 seconds until smooth, and add to the stock pot. Stir to incorporate.

Return the pot to medium heat, warming the soup up to temperature, about 5 minutes. Portion into bowls and serve!