1 lb. total combination of:
Butternut and Japanese squash, carrots, peeled, seeded, and chopped
2 shallots, sliced
2 garlic cloves, minced
1/2 cup chopped white onions
4 cups kale broth
1 cup Almond milk
1/2 tsp pumpkin spice
1 tsp honey
Salt and black pepper to taste
Garnish with green onions and cilantro
Heat 1 tbs oil in a pot over medium heat. Add the combination of squash and vegetables and sauté until golden brown.
Add the shallots, garlic, and onions. Cook for 2 minutes. Stir in all spice ingredients and mix well. Add broth and bring to boil. Cover the pot and simmer for 15 minutes or until the squash mixture is tender.
Use an immersion blender to blend the soup until smooth. Add Almond milk; Adjust the seasoning with more honey or salt, if needed.
Simmer for 5 minutes more. Ladle soup into a serving bowl and garnish with green onions and cilantro. Serve hot.