Soak the cashews ahead of time by placing them into a bowl and covering them with water. Try to do this at least 30 minutes before making the soup, but preferably a few hours before and they can even soak up to overnight.
Heat a large Dutch oven or pot over medium heat, and add the coconut oil to the pot. Add the garlic and onion and sauté until the onion is translucent, about 6 minutes.
Add the curry powder, ground ginger and sea salt and sauté just until the spices are fragrant, about 2 minutes.
Add the butternut squash and water to the pot. Bump the heat up to medium high and bring the soup to a boil. Reduce the heat back to medium or medium-low, and let it simmer for about 15 minutes.
Drain the water from the cashews. Add the cashews, coconut milk and the juice from the lime to the soup, and stir the ingredients well.
Let the soup come to a simmer again, and allow to simmer for about 5 more minutes. Remove the soup from the heat.
Use an immersion blender to blend the soup to your desired texture. (Alternatively, you can also blend the soup in a regular blender but be careful as the soup will be very hot.)
