Vlogtober: A Very Vintage Festival and Apple and Butternut Squash Soup Recipe 🍏

Hi everyone,
Thanks for stopping by for my first ever vlog! This is not a cooking tutorial, but if you want the recipe for the soup I made, it's below. If you would like to skip ahead to the vintage please jump to 1:05, but I saved the best for last!
xx,
Abigail
Sources:
cookbook www.thriftbook...
festival / cycpyvit7w-
Apple and Butternut Squash Soup adapted from the Apples Country Garden Cookbook by Christopher Idone
3 TB plant-based butter or olive oil
2 large onions, chopped
2 TB curry powder
1 tsp chili powder
1250 liters / 5 cups vegan chicken stock, divided
1 large butternut squash, peeled, seeded and chopped (approximately 1.134 kg or 2 pounds)
3 large or 4 small tart green apples peeled, cored and diced
Salt and pepper to taste
80 g / 1/2 c cashews soaked for 2 hours*
1 TB fresh chopped parsley or coriander/cilantro
*For a quick soak, boil water and cover the cashews for 15 minutes, then they are ready to use.
Melt the butter (or heat the oil) in a soup stock pot over medium heat. Add the onions and saute for 5 minutes. Add the curry and chili powders and cook for another few minutes, but be careful not to burn them. Pour in the butternut squash, apples and season with salt and pepper. Add half the stock and bring to a boil. Do not be concerned if the stock does not cover all the ingredients.
Once boiling, reduce heat to low and cover for 45 minutes to simmer. Be sure to stir occassionally to cook thoroughly. The squash and apples will begin to gradually sink into the stock, turning into a pleasant mush. If the squash is tender then go to the next step, otherwise cook an additional 15 minutes.
Arrange a large bowl with a sieve and carefully spoon the contents to separate the liquid. Puree the pulp and cashes in a blender until smooth. Go in stages if that’s easier and add a little liquid a bit a a time from the stock if you need to loosen the mixture to get it to blend better. Return the liquid, puree and remaining stock to the soup pot and bring to a simmer. It’s ready to serve with a sprinkling of parsley or coriander/cilantro!