In a pot, heat up Ghee, add diced squash,
sliced ginger, garlic, spices, broth of your choice and cook until soft.
Add a handful of cashew nuts, sour cream and mix the soup with an immersion mixer until smooth.
Garnish the soup with cashew nuts and parsley when serving.
Place in a blender drained cashew nuts, tahini, fresh ginger and garlic. Mix. Add grated carrot, salt, lemon juice to taste and whatever fresh herbs you might have and like. Serve on toast or crackers.