1. Preheat oven to 400 degrees Fahrenheit. Season butternut squash with olive oil, garlic salt, and pepper. Place cut side down on baking sheet. Roast in oven 40 minutes, or until soft. Set aside and let cool, then skin. Cut into chunks.
2. Grind raw cashews in a food processor or blender until as fine as possible. Add the half cup of water and blend the two into a smooth cashew cream. Set aside.
3. Heat olive oil In a large soup pot over medium heat. Add and saute the onions, carrot, celery, and black pepper until vegetables are soft.
4. To the pot add the cubed squash, veggie broth, lentils, and the bay leaf. Stirring occasionally, simmer until the lentils are soft, about 30 minutes.
5. Remove the bay leaf, stir in the cashew cream, and return to a boil. Turn heat off, and puree soup with a hand held (immersion) blender or in batches in a regular blender until smooth. Season with salt and pepper, if necessary. Enjoy!
Source of recipe: I heavily adapted it from a recipe that came with my butternut squash at the Farmer's Market.