Cut the squash in half, remove the seeds, chop into cubes
Chop the garlic and remaining vegetables into similar size pieces. Save the fennel fronds for a garnish.
In a 5L stock pot, warm a splash of oil and add the onion, garlic, spices (if using), salt and pepper and fry until fragrant.
Add the fennel, carrot, and squash, allowing a few minutes in between each addition to let the vegetables take on a little colour.
Add the vegetable stock, Little Island cashew cream, just enough water to cover the vegetables and let it simmer on medium high heat for at least 10 minutes.
Once the vegetables are easily pierced with a fork, use a stick blender to puree or for a more rustic chunky soup, use a potato masher. More water may be needed, as well as salt and pepper to taste.
As a finishing touch, toss on some of your reserved fennel fronds.
