This one is super easy:
(1) Butternut Squash, peeled, seeded and chopped into cubes.
(2) medium onions, roughly chopped.
(2) Green apples, peeled, cored and chopped.
(2) Tbs EVOO
(3) Cups vegetable stock
sea salt, pepper, cinnamon and nutmeg.
Preheat oven to 400*. Toss squash, apples and onions with EVOO and place on a cookie sheet. Roast for approx. 45 min. While roasting, bring vegetable stock to a simmer. When veggies are done, add them to the stock, adding in a pinch of cinnamon and nutmeg and bring to a boil. Take off the heat and add to blender. Blend until smooth and add salt and pepper to taste.
I always like to use the seeds, so while cooking the soup, clean the seeds and let dry. Toss with EVOO, cinnamon, cayenne, salt or whatever combo of spices. Toast in toaster oven until crunchy.