Butternut Squash Soup with Toasted Garlic Sourdough

In a pot, sauté carrots, mushrooms, and onions in avocado oil until soft and browned. Add puréed butternut squash, bone broth, water, almond milk, plain cashewgurt, cinnamon, and sea salt. Let the soup cook for about 15 minutes. Take off heat and let cool, then store in a glass container. When you're ready to eat it, reheat the soup in a pot and throw in spaghetti squash and spinach, and more cinnamon. It should be good after about 5-7 minutes. Serve hot with toasted whole wheat sourdough, buttered with garlic ghee, for dipping.