Steam butternut squash according to directions in microwave.
Meanwhile, heat oil in a large sauce pan. Add onion, jalapeno, and butternut squash to heated oil. Cook for 5-8 minutes or until onions are softened.
Add ginger, curry, turmeric, and salt. Cook until fragrant - approximately 1 minute.
Add broth, cashews, and lentils. Cover the pot and simmer for 20 minutes.
Turn off burner. In batches, puree soup in blender. (Make sure the lid has a vent to let the heat escape)
Once all of the soup is blended, add juice of one lime.
Serve topped with diced jalapeno and pepitas. (Or whatever sounds good!)