Ingredients, Part 1: -1 lb. carrots, chopped -7 cloves garlic, chopped -2 sweet white onions, roughly chopped -1 bunch celery, chopped -1 cup fresh rosemary -5 turkish bay leaves -1/4 cup thyme -3 TBS olive oil -10 cups water

In a large stock pot, Add olive oil, onions, carrots, garlic, celery, bay leaves, rosemary and thyme and simmer on medium-low heat, stirring frequently for about 5 minutes, or until tender. Once all vegetables become fragrant, add water and bring to a boil for 1 minute. Turn heat down to low, cover, and let simmer for 1 hour.
 

Directions:

Once all ingredients are chopped, and your vegetables have cooked into a nice stock, add butternut squash to your stock pot and simmer until soft and tender. Add sweet potatoes, seasonings, and both kinds of milk. After everything has cooked down, use an immersion blender to blend it all together. Double blend in small batches with a Vitamix or other high speed blender to make the consistency completely smooth, garnish with cashew cream, and enjoy!