Pre-heat oven to 375¬į F. ¬†Place the cubed butternut squash in a bowl and toss with 3 Tablespoons of the Wild Mushroom and Sage Olive Oil to coat evenly.¬† Add the Kosher salt, cinnamon, clove and allspice.¬† Toss and coat evenly with the salt and spice.¬† Place the coated and seasoned squash on two sheet pans and roast for 45-60 minutes until the squash is tender and starting to brown.
While the butternut squash is roasting, place the diced onion and apple in an 8 quart stock pot with the remaining Tablespoon of the Wild Mushroom and Sage Olive Oil.¬† Heat the vegetable stock in a 4 quart sauce pot over medium heat. Bring to a boil and then let simmer for 15 minutes, then turn to low and keep warm.
About 5 minutes before the squash is done in the oven, saut√© the onions and apples until the onions are translucent over medium heat.¬† When the butternut squash is done in the oven, remove it and place it directly into the pot with the apples and onion and mix.¬† Let it saut√© for two minutes while stirring.¬† Carefully add the hot vegetable stock to the 8 quart sauce pot.¬† Allow the stock, squash, apples and onion to come to a boil, reduce the heat and let simmer for another 15 minutes.¬†
Turn the heat off and then blend the mixture either with an emersion blender or in a blender until the soup is smooth and well blended.¬† There should be no chunks of apple, onion or squash.¬† The soup will be thick.¬† Taste and add salt to taste.¬† NOTE:¬† If the soup is too thick, you can add more hot vegetable stock to desired consistency.
Serve with a crusty crouton or cracker.