Place cashews in a small bowl, and pour boiling water over them (enough to cover them completely). You are soaking your cashews so they are easy to blend.
Preheat your oven to 425 F.
Wash, and chop your vegetables (just so they're easier to roast), and coat them in avocado oil. Put the vegetables (squash, carrots, garlic, onion) on a lined baking sheet, then place in the preheated oven, and allow them to cook for 25-35 minutes, or until they are easily pierced with a fork.
After your cashews have soaked for 10-20 minutes, discard the water they have soaked in. Place the soaked cashews in a blender, with all of the bone broth, and turn on high. Blend until the cashews have essentially dissolved into the broth (this could take a few minutes in the blender).
Once vegetables are done cooking, add your vegetables, and spices to the blender as well, and blend until smooth. This might take a minute or two.
Your soup is ready! Top with toasted pepitas (Superseedz brand is my favorite), or goat cheese, crackers or some fresh bread.