Baked squash and onion soup (cream)

You will need
1 medium butternut squash
2 medium white unpeeled onions
2 1/2 cups water
1/2 cup cashews, soaked and drained
3 medium cloves garlic
1 tbsp lemon juice
1 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground allspice

Method
Place the squash and onions on the baking paper and bake in preheated oven (220 C) until completely tented when pierced through. Remove squash and onion from oven and leave to cool.
Meanwhile, add the water, cashews, lemon juice, salt, cinnamon, allspice and garlic to a blender. Puree until smooth and silky.
Remove the skins and seeds from the squash and add the flesh to the blender. Remove the outer tough layer of skin from the onion and add to the blender. Puree with the cashew mixture until smooth.
Transfer the mixture to a pot and gently heat. Season with salt if desired or add extra water to thin if you like.
Serve with croutons, pumpkin seeds a splash of good extra virgin oil.