3 Pounds Delicata Squash, (2 pounds after prepping)
Preheat oven to 400º F.
Peel squash and chop off the ends. Halve the squash and scrape out the seeds. Place on a baking sheet cut-side down and brush lightly with oil. Bake for 30-40 minutes until tender and beginning to brown. Flip squash before the baking is finished if needed to prevent burning.
Working in batches if needed, blend the soup until very smooth, being careful not to overfill your blender. My 64 oz blender fit the entire batch of soup.
Return the blended soup to the pot and add all but 1/4 cup of the cashew cream. Season with salt and more pepper. How much salt you add with depend on how salty your broth is to begin with. I thought 1 1/2 tsp salt was perfect for my batch, but yours might differ.
Remove soup to bowls (or mugs!) and garnish with extra cashew cream drizzled on the top and some fresh black pepper. Little squigglies of cream look nice, but you can also draw hearts or stars or swirls, whatever!