Place the cashews in a small bowl and cover with water. Set aside for at least 1-2 hours, or overnight if you have the time. (Or you can boil water and cover for 30 minutes to an hour).

Dice the onion, and place in a large stock pot. Heat on medium low, and stir occasionally, for 5 minutes.

Peel and cube the butternut squash, peel and dice the apple, and dice the chili pepper. Add all ingredients to the pot along with 6 cups of water, and bring to a boil.

Reduce heat to medium low, and simmer for 40 minutes.

Make the cashew topping: rinse and drain the cashews. Place in a high powered blender or Vitamix, add 1/2 c. water, and blend until creamy.

Serve the soup, and top each bowl with a dollop of cashew cream.