Peel the onion and chop it
Wash the red kuri squash, deseed it and cut it in small cubes.
Peel the turnip and cut it in cubes
Heat a saucepan and add 2 tablespoon olive oil
Add in the chopped onion and cook until translucent. Keep stirring so that they don’t get brown
Add in the squash and the turnip. Cook for 3-4 minutes. Keep stirring
Add in the stock, the water and the cashews. Bring to boil
Lower the heat and simmer for 15 to 20 minutes or until soft
Blend the soup, it’s ready!