In a soup pot over medium-high heat, add the olive oil and onions and cook for about 5 minutes, stirring, until they are soft. Add cashews and garlic and stir until the cashews have slightly browned. Add the squash, ginger, turmeric, sea salt, garam masala, broth, and water to the pot and stir until combined. Bring the soup to a simmer.
Reduce the heat to medium-low, cover the pot, and cook the soup until the squash is easily pierced with a knife. This will take about 30 minutes.
Uncover the soup and let it cool for 10 to 15 minutes.
Purée the soup with a hand-held immersion blender until smooth. You can also use a high-speed blender on low speed, or in a standard blender, as long as the soup is divided into batches. Pour blended soup in a serving bowl or container. Garnish with pumpkin seeds, and serve immediately.
Serving size: 2 cups, Calories: 360 cal, Fat: 25g, Saturated fat: 4g, Carbohydrates: 26g, Sugar: 5g Sodium: 240mg, Fiber: 4g, Protein: 10g, Cholesterol: 0mg