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 (ideally lined with nonstick foil), cut-side down and roast for about 45 minutes or until tender and easily pierced with fork. Remove and cool until easy to handle.
While the squash roasts, peel, core, and cut the apples into fourths. Toss with 1/2 Tbsp olive oil and place on the sheet tray with the squash for the last 15 mins of cooking. 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 saute for 4 minutes.
Add the carrot and celery and saute for about 8 minutes, stirring frequently.
Stir in the seasonings and toast for 1-2 mins. Stir in the stock and cider.
Remove the squash and apples from the oven and allow them to cool slightly. Scoop out the flesh from the butternut squash and add it with the roasted apples to the pot.
Cover, bring to a boil, and reduce to a simmer. Simmer 30 minutes and then puree with an immersion blender or in batches in a blender until very smooth.