Butternut Squash Soup with Roasted Apple

We are partial to our favorite Butternut Squash Soup, but since I was able to get regional apples and fresh local apple cider in addition to more butternut squash from the Colvins, I figured I try this new recipe. It's a sweeter soup than our favorite and not as substantial (no dairy or anything to offer some staying power). It freezes fine, too.

Butternut Squash Soup with Roasted Apple
~from The B. T. C. Old-Fashioned Grocery Cookbook

• 2 pounds mixed apples, peeled, halved, and cored*
• 2 T. olive oil, plus more for the apples
• salt
• 1/4 t. pepper, plus more for the apples
• 1/2 c. butter
• 6 pounds butternut squash, peeled, seeded, and chopped
• 1 large yellow onion, chopped
• 1 garlic clove, chopped
• 8 cups chicken or vegetable stock (or part stock/part water)
• 2 c. fresh apple cider
• 2 T. apple cider vinegar
• 2 T. apple butter
• 1 cinnamon stick or ~ 1/4 t. ground cinnamon
• 1/8 t. allspice
• 1/8 t. ground fennel
• 1/8 t. nutmeg
• dash cloves
• sprigs fresh thyme

*cookbook specified granny smith, but I used a mixture of local apples

1. Toss apples in enough oil to coat, season with salt and pepper, and roast at 425 degrees (cut-side down) for 30 to 45 minutes, until caramelized. 
2. Heat butter and oil in a stockpot over medium heat. Add squash and onion and cook, stirring, until squash is soft, about 15 minutes. Add garlic and cook another 5 minutes. Add remaining ingredients (except thyme). Bring to a boil, reduce heat, and simmer for about an hour.
3. Remove pot from heat, remove cinnamon stick if using, and puree. 
4. Sprinkle individual servings with thyme, if using.

~Serves 6-9