Warm olive oil in a large saucepan or Dutch oven over medium heat. 2 tablespoon olive oil
Add onion, garlic, and ginger. Sautée until fragrant and onions are starting to become translucent, about 3 minutes.
½ yellow onion,, 3 cloves garlic,, 1 tablespoon fresh ginger,
Add cauliflower, squash, cardamom, cayenne and bay leaves. Stir to combine, then add broth.
2 ½ cups cauliflower florets, 2 ½ cups cubed kabocha squash, ½ teaspoon ground cardamom, ¼ teaspoon cayenne, 2 bay leaves, 4 cups low-sodium chicken 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.
½ cup unsweetened vanilla almond milk, ½ teaspoon salt, ¼ teaspoon pepper