• Heat the oven to 400ºF.
• Cut the squash in half, length-wise, and scoop out the seeds. Place on a baking sheet, cut side down. Roast the squash for 30-40 minutes, or until it's very soft and the skin starts to bubble. Remove from the oven and let cool. Peel away the skin.
• Heat the olive oil in a soup pot. Add the onions and garlic; cook 4-5 minutes, until soft but not brown. Stir in the curry powder and cook one minute. Add the squash and vegetable stock. Cook 5-10 minutes, or until heated through. Transfer to a blender and blend until smooth.
• Serve topped with cashew cream and chopped parsley. [br]

For the Cashew Cream

• Soak the cashews in 1 cup of water for at least 30 minutes. Drain. Add the soaked nuts, almond milk, lime juice, and oil to your blender; blend on high until smooth. Season to taste with salt.