From My Bowl

0 Brown the Onion: Warm the olive oil over medium heat in a large Dutch oven or heavy bottomed pot. Sauté for 7 to 9 minutes, stirring every minute or so, until its edges are beginning to brown.
1 Aromatics: Add the garlic, rosemary, chili flakes, nutmeg, and maple syrup to the pot. Sauté for 2 to 3 minutes, until the garlic is fragrant and beginning to brown.
2 Add the Squash: Add the butternut squash, pumpkin puree, and roasted cashews to the pot. Pour the vegetable broth over the squash mixture and mix well.
3 Simmer: Bring the soup to a boil over high heat, then reduce the heat to medium to maintain a simmer. Simmer for 15 to 20 minutes, until the squash can be easily pierced with a fork. Stir the soup every few minutes, to prevent anything from sticking to the bottom of the pan. Reduce the heat to medium-low if the soup begins to splatter too much, but maintain a simmer.
4 Blend: Carefully transfer the soup to a blender and blend until smooth; depending on the size of your blender, you may need to do this in two batches. Taste the soup once blended and add any salt or pepper to taste, if necessary. If the soup is too thick for your liking you can thin it out with water or additional vegetable broth.
5 Serve & Store: Return the soup to the pot and heat briefly until warm. Serve immediately, with a drizzle of olive oil and crusty bread, or as desired. Store any leftovers in an airtight container in the refrigerator, or in the freezer for up to 2 months.