Butternut Squash Soup - GourmetBetty

Ingredients

• 4 pounds butternut squash (halved lengthwise and seeds removed)
• 3 tablespoons olive oil
• 2 bay leaves
• 1/2 cup white wine
• 4 cups low sodium vegetable broth
• 1 teaspoon black pepper
• 2 teaspoons kosher salt
• 1/2 to 3/4 teaspoon red pepper flakes (to taste)
• 2 teaspoons fresh grated ginger
• 1 small carrot (diced)
• 1 garlic clove (minced)
• 2 shallots (diced)
• 1/2 cup cashews (toasted and chopped)
• 8 Tablespoons Creme fraiche OR cashew cream sauce (vegan)