Preheat the oven to 400°F.
Cut the squash in half lengthwise. Place it cut side down on a baking sheet and bake for 30 to 35 minutes, until the squash is soft to the touch. Scoop out and discard the seeds, then scoop out the soft flesh and set aside.
In a large, heavy-bottomed saucepan over medium heat, combine the ghee, garlic, onion, and ginger. Cook until the onion is translucent, about 3 minutes.
Add the squash, coconut aminos, curry paste, coconut milk, red pepper flakes, and salt. Mix together and cook for 5 minutes, then use an immersion blender to puree the soup until smooth. •
In a small saucepan over medium heat, toast the cashews until browned and fragrant, about 5 to 7 minutes. Make sure to move them around continuously to keep them from burning.
Serve the soup garnished with the cashews and cilantro.
Tip: click step to get into cook mode