Preheat the oven to 180 degrees celsius. Cut butternut squash in halves and place halves on a lined baking tray. Bake for 40-50 minutes, until it becomes tender. Scoop out and set aside.
Heat 1 tbsp of olive or avocado oil in a soup pot. Add the chopped onion and sauté over medium-low heat for about 10 minutes, until golden.
Add the diced apple, butternut squash, vegetable broth, ginger, curry powder and nutmeg. Bring to a soft boil, then cover and simmer gently for about 10 minutes, until the apples are tender.
Remove from the heat and purée using a hand blender.
Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 10 minutes. Season with salt and pepper.
Before serving, heat 1 tbsp of olive or avocado oil in a large skillet. Add the cashews and cook over medium heat for 5 minutes.
Strip the kale leaves off the stems and cut into thin shreds. Stir together with the cashews in the skillet and cook for another 5 minutes.
To serve, ladle soup into each bowl, then garnish with a few spoonfuls of the cashews and kale mixture.