Warm olive oil in a large saucepan or Dutch oven over medium heat.
Add onion, garlic, and ginger. Sautée until fragrant and onions are starting to become translucent, about 3 minutes.
Add cauliflower, squash, cardamom, cayenne and bay leaves. Stir to combine, then add broth.
Bring mixture to a boil and then turn down to a low simmer. Cook for 10 minutes or so, until squash can easily be pierced with a fork.
Remove mixture to a high-powered blender to puree, or use an immersion blender in your cooking vessel.
Once soup is smoothly pureed, return to the saucepan or Dutch oven over low heat. Stir in almond milk and season with salt and pepper.
This recipe is for 4 bowls of soup.Kabocha squash, or "Japanese Pumpkin," can be found year round, but its peak season is late summer to early fall. Check your local Trader Joe’s, Whole Foods, or Asian grocer. A ripe squash should have a deep green color with golden flecks and feel very dense.You can store the soup in an airtight container in the refrigerator for 4-5 days, or freeze it for several months.