Begin by heating the avocado oil in a very large pot over medium heat.
Coarsely chop the onion and add to the pot. Cook until onion becomes translucent (about 3 minutes). Add garlic and cook for several more minutes.
While onion is cooking, peel squash, cut in half and remove seeds. Chop squash into chunks. Add chopped squash and broth to pan with onion and garlic.
Allow broth to come to a low boil and reduce heat. Cook squash in broth until tender (you should be able to pierce it with a fork - about 15-20 minutes). If most of your broth has cooked down, you may need to add another cup of bone broth. Add coconut aminos and lime juice.
Pour squash and broth into a large blender. Add spices, coconut sugar and coconut milk to blender. Blend until spices are incorporate and mixture is smooth and creamy.
Chop cilantro and cashews. Pour soup into bowls. Top with cilantro and cashews, and enjoy!
You can substitute lime juice for the apple cider vinegar. If you do not have coconut sugar, a small amount of any sweetener could work. Chicken or vegetable broth can be used in place of bone broth.To make vegan - substitute bone broth for vegetable broth.