Pre-heat oven to 375Â° F. Â Place the cubed butternut squash in a bowl and toss with 3 Tablespoons of the Wild Mushroom and Sage Olive Oil to coat evenly.Â Add the Kosher salt, cinnamon, clove and allspice.Â Toss and coat evenly with the salt and spice.Â 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.Â 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, sautÃ© the onions and apples until the onions are translucent over medium heat.Â 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.Â Let it sautÃ© for two minutes while stirring.Â Carefully add the hot vegetable stock to the 8 quart sauce pot.Â Allow the stock, squash, apples and onion to come to a boil, reduce the heat and let simmer for another 15 minutes.Â
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.Â There should be no chunks of apple, onion or squash.Â The soup will be thick.Â Taste and add salt to taste.Â NOTE:Â If the soup is too thick, you can add more hot vegetable stock to desired consistency.
Serve with a crusty crouton or cracker.