Melt the coconut oil in a dutch oven or heavy bottomed pot over medium heat.

Add the onions and saute for 7-10 minutes, or until they begin to brown.

Once that happens, add the garlic, ginger and Thai curry paste and give it a quick stir.

Then add the butternut squash, chicken stock, cashew butter, fish sauce, coconut aminos, spices and lime juice.

Stir until the cashew butter melts into the soup, then reduce the heat to medium-low, cover the pot and cook for 20-25 minutes or until the butternut squash is tender.

Use an immersion blender (or a regular blender) to carefully puree the soup.

Garnish with crushed cashews, cilantro or Thai basil if desired.