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Scale oil, fresh unpeeled ginger and onion into TM bowl; chop 5 seconds on speed 5
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Scrape down sides of bowl with spatula; sauté 3 minutes at 120°C on speed 1
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While sautéing, peel, chop and weigh butternut squash in varoma on lid
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Add butternut squash, potato, cashew nuts, salt, white pepper, broth an optional chicken stock paste; place a cloth on the MC in the lid, hand over that and mince ingredients for 3 seconds at speed 10 to enable simmering basket to fit into the TM bowl
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Gently press simmering basket into place in the TM bowl; cook 15 min at 100°C on speed 1
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Remove simmering basket with spatula; push soup through simmering basket with spatula so only solids remain; discard contents
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Add 200g coconut milk; combine for 5 seconds at speed 2
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Season to taste with salt and freshly ground pepper
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Garnish with Cilantro or lime; serve hot