Method:
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Preheat the oven to 180 degrees. Peel the squash and place on a baking sheet with coconut oil, toss to coat and roast for 30-40 minutes until tender.
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Heat the coconut oil in a pan on a medium heat. Pop the onions into a pan with a pinch of salt, all spice, garlic, coriander ginger and chilli. Cook, stirring for 5 minutes.
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Lower the heat to medium, add the cooked squash and tomatoes and cook for a few minutes. Then add the vegetable stock and coconut yogurt with a pinch of salt & pepper. Bring to the boil and cook for 20 minutes until cooked through.
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Transfer to the blender and blend until smooth. Then stir in the lime grated zest and juice of lime.
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Toppings: Heat in a high-heat pan pumpkin seeds for 1-2 minutes
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Divide soup equally in two bowls, top with cashews and pumpkin seeds and freshly cracked pepper.
