(This recipe works with just about any winter squash)
1 squash peeled and cubed
1 leek chopped
1 bunch of kale chopped and stems removed
3-6 cloves of garlic
6-8 cups of vegetable or chicken broth (I like using bullion cubes and making the broth a little strong)
1/4 tsp course pepper
1/4 cup cashew nuts raw or roasted salted
Preheat oven to 400. Toss squash in olive oil and place in a baking pan or dish. Bake for about 45 minutes stirring once or twice until the squash is easily pierced with a fork.
While squash is roasting, heat a soup pot and add leeks with some oil. Saute leeks for about 3 minutes then add kale in portions until it wilts down. Add garlic and cook for 2 minutes.
Add enough broth to cashew nuts to just cover the top and let them soak for a bit. After soaking use either an immersion blender or food processor and blend them until they become a smooth creamy texture.
When squash is done add it to soup pot with enough broth to fill pot about 1/2 inch below vegetables. Let cook on low heat for 10 minutes. Take immersion blender and blend soup til it is smooth and creamy. Add more broth if constancy is too thick. Add cashew mixture and pepper, stir until mixed well. Enjoy and serve.