Roasted butternut squash and apple soup is a creamy, autumn spiced soup that is the perfect Thanksgiving starter. Pureed and silky, it can be made in advance and will fill your house with fall aromas.
Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds. Drizzle squash with 1 1/2 Tbsp. olive oil and place on sheet pan, cut-side down and roast for about 45 minutes.
Roast the apples until golden and very tender. While the squash roasts, heat 2 Tbsp. olive oil and the butter over med/high heat in a large heavy bottomed pot or Dutch oven.
Add onion and sauté for 4 minutes. Add the carrot and celery and sauté for about 8 minutes, stirring frequently. Stir in the seasonings and toast for 1-2 mins. Stir in the stock and cider.