Heat oil in a large pot over medium-high heat. Add onion and salt. Cook, stirring frequently, until onions are tender and translucent, about 8 minutes. Add garlic, green chilis, chili powder, cumin, cinnamon, cayenne pepper (if using), and cloves. Continue to cook for 3 to 5 minutes more, until spices become fragrant. Stir in pumpkin purée, butternut squash, and vegetable broth. Cover and cook for about 10 to 15 minutes, or until squash is fork tender, but not too soft that it falls apart. Remove lid and add white beans, syrup, and lime juice. Cook until beans are heated through and flavors have mingled, or another 5 minutes.
While chili is cooking, make the Lime Cashew Cream. Place all ingredients in a high-speed blender. Blend on high speed for about 1 to 2 minutes, until smooth and creamy. Add more water, by the tablespoon, if necessary to help with blending and to ensure a smooth, creamy result. To serve, ladle chili into bowls and top with Lime Cashew Cream and scallions.
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