Hokkaido squash and sweet potato chowder

Ingredients

• 1 small onion
• 40 g celery
• 250 g sweet potatoes
• 300 g Hokkaido squash
• 10 g fresh ginger
• 2 garlic cloves
• 1/4 chilli
• 2 tbsp rapeseed oil
• 10 g butter
• 2 sprigs of fresh thyme
• 15 g cornflour
• 400 ml vegetable stock
• 150 ml coconut milk
• 3 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
• 1/3 tsp curry
• 1/4 tsp freshly grated nutmeg
• 2 handfuls of baby spinach
• 100 g cherry tomatoes
• 2 tbsp fresh parsley
• 2 tsp fresh thyme
• 40 g cashews