Peel and chop off the ends of each squash. Cut each squash in half and scrape out the seeds. Place each half on a baking sheet lined with aluminum foil, cut side down, and brush lightly with olive oil. Bake for 30 to 40 minutes, or until tender.
Save the seeds to make a crunchy, toasted garnish for your soup! Preheat the oven to 275 F and cover a baking sheet with parchment paper, coated lightly with olive oil.
Rinse reserved seeds to remove all pulp off and pat try. Place seeds into a bowl and add enough olive oil to coat the seeds lightly, along with salt and pepper to taste. Mix together and pour over baking pan evenly. Bake for 15 to 20 minutes, or until golden brown. Sprinkle with more salt after they finish cooking. Cool and store until needed.
While the squash is cooking, make the cashew cream by placing cashews and ½ cup of your stock of choice into your NutriBullet and blending until smooth. Add the lemon juice, apple cider vinegar, 1 teaspoon of sea salt, and ½ teaspoon of black pepper. Blend until combined, 1 to 2 minutes. If your mixture seems thick and clumpy, strain it before serving.
Once the squash is done, cut into smaller chunks and place into your NutriBullet RX soup pitcher with the remaining ingredients and extract on the 7 Minute Heated Cycle.
Serve the soup in bowls and top with a tablespoon of cashew cream, or drizzle to make a beautiful presentation! Garnish with a pinch of paprika, and toasted squash seeds.