Set the oven to bake at 400F.

Slice the whole squash length-wise and scoop out the seeds. On the inside of the squash, brush or spray lightly with coconut oil.

Turn the squash cut-side down onto a lined baking sheet and bake for 1 hour. Although the roasted squash may brown on the inside, this adds flavor to the soup.

While the squash is cooling, place the cashews in a small pan on the stove. Cover with water, by 2 inches. Bring to a boil and continue to boil for three minutes.

Turn off heat and let the cashews sit. (If you prefer, you can soak the cashews in the refrigerator the night before.)

In a small, heat-resistant bowl, place 1 tablespoon of bouillon paste or 1 bouillon cube. Pour 1 cup of scalding hot water into the bowl and mix, melting the bouillon.

This can be added one spoon-full at a time to the skillet while sautéing the vegetables to prevent them from sticking to the pan.

Heat 1 teaspoon canola oil in a soup pan and add the mire poix (onion, carrot, celery) and sauté together over a medium heat. Begin adding the bouillon one spoon full at a time, as needed.

When soft, add the garlic, cinnamon, sage, thyme, cayenne, and bay leaf. Add a pinch of kosher salt. Cook for 2-3 minutes over a medium-low heat, continuing to add bouillon as needed.

Scoop the cooled butternut squash from its rind and add to the mixture. Cook together for 5 minutes.

Pour in the remaining bouillon mixture and add three cups of water to the mixture. Let simmer for 30 minutes over a low heat.

Strain the cashews and place in a blender. Removing the bay leaf, and add four ladles of the soup mixture to the cashews. Blend on high. When creamy, return to the soup mixture.