Ingredients

• 2 Mac Squash wheels
• 1 cup carrots, cubed 
• 1 cup squash, cubed 
• 1 cup cashew milk (can add more for desired consistency) 
• 1/3 cup vegan sour cream
• 3 kalamata olives

Steps

1. Preheat the oven to 400 F. Cut up the carrots and squash into 1-inch cubes and drizzle with olive oil, salt and pepper. Roast for 25 minutes, or until soft. 
2. While the vegetables are roasting, add the cubes and cashew milk to a saucepan. Heat for 4-5 minutes over high heat, or until softened. 
3. Add the roasted vegetables and Mac Squash mixture to a high-speed blender and blend until smooth. Transfer to bowls. 
4. Add a small amount of water to the sour cream to create a slightly thinner consistency. Pipe the sour cream in 3 circles on the top of the soup. Use a toothpick to drag the sour cream into 3 spiderweb shapes. 
5. Cut 1 olive in half to use as the body of each spider. Cut the other 2 olives into 8 slices each, creating a total of 16 slices. Top each bowl with an olive spider.

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