Set the Wolf Gourmet Countertop oven to 450 degrees and start the convection.
Using the 5 1/2 inch utility knife cut the squash in half and scoop out the seeds. Then cut each half into four wedges. Trim the shallots and remove the rough outer layer.
Arrange the squashed the shallots in the tray and drizzle with 1/4 cup olive oil. Roast for 30 minutes, flipping the squash and shallots halfway through. The squash and shallots are done when they are golden brown, soft and tender.
Scoop out the squash meat and discard the peels. Add the squash meat, shallots, apple cider vinegar, cashews, broth and a pinch of salt and pepper into the Wolf Gourmet High-Performance Bender. Blend on the soup setting until smooth.
Portion the soup into bowls. Combine the finely minced parsley with the extra olive oil and drizzle over the top. Serve immediately, and warm.