Slice the acorn squash in strips (see picture above) and place them on a well greased baking sheet. Sprinkle with salt on both sides and roast for 20-25 minutes or until a fork pierces the squash very easily.
In a large pot, heat the oil until hot and saute the onion for 5 minutes. Add in the garlic and let cook for an additional minute.
Add in all of the remaining ingredients minus the almond milk and simmer for 30 minutes or until the carrots are tender. Let cool slightly.
Once the squash is done roasting, let it sit until it’s cool enough to touch. Peel the skin off of the squash and throw it away.
Add the squash and the almond milk into the soup and gently stir to combine.
Sectioning the soup out, pour about half of it into a food processor or blender and process until creamy smooth. This might take a couple minutes. You can also do this using an immersion blender.
Add additional S&P if needed.
Top with cashew cream sauce (link to recipe above) and ENJOY!!!