Lots of hearty veggies go into this vegan soup, which gets its lush creaminess from a velvety puree of butternut squash and sweet potato, and a finishing drizzle of cashew cream.

Preparation

For the cashew cream, place the cashews and water in a small sauce pot. Wrap the whole spices in cheesecloth, tying securely, and add to the pot. Bring to a boil, then simmer for 5 minutes on low.

Remove spices, squeezing any liquid from the cheesecloth into the pot, then discard spices. Transfer cashews and cooking liquid to a blender and puree on high until smooth and creamy. Strain cashew cream into a work bowl, then place in the refrigerator. Once chilled, whisk in the salt and olive oil, and reserve.

For the soup, heat an 8-quart sauce pot on medium heat. Add the olive oil and sauté the carrots, onions and leeks with the thyme and bay leaf. When the onions are translucent and just beginning to caramelize, deglaze with the white wine and reduce to a syrup.

Add the sweet potatoes, butternut squash, 4 cups vegetable stock and cinnamon stick. Bring to a boil and simmer until the sweet potatoes and squash are very tender.

Remove the cinnamon stick and bay leaf and puree in batches in a blender on high, then strain through a fine mesh strainer. Add more vegetable stock to thin, if desired. Adjust seasoning with salt and pepper. Serve with croutons, chopped chives and a drizzle of cashew cream.