Prepare the cashew cream: If making homemade, soak raw cashews in water for at least 4 hours. Then blend them with fresh water and a pinch of salt for a minute, stopping midway to scrape down the sides.

Dice the butternut squash: Peel and sever into small, even cubes for quick cooking.

Sauté shallot and garlic: Heat olive oil in a large pot over low-to-medium heat. Add diced shallot and minced garlic, seasoning with salt and pepper. Sauté for about 10 minutes until fragrant and golden brown.

Add squash and water: Stir in the diced butternut squash, covering it with water (or broth) for the perfect soup consistency.

Boil: Bring the mixture to a boil, then cover with a lid, and cook for 10 minutes or until squash is tender.

Blend: Carefully transfer the soup (in batches, if necessary) to a high-speed blender. Add cashew cream and maple syrup, then blend for approximately one minute until smooth.

Serve immediately: Garnish with a drizzle of extra cashew cream or toppings of your choice, like roasted butternut squash seeds, pine nuts, pepitas, or fresh herbs.