Slice squash in half lengthwise brush with cooking oil and lightly season with salt and pepper.
Put in an appropriate size roasting pan and fill with about 3/4" of water at bottom to prevent burning
Roast for about 1.5 hours until squash is soft when you squeeze it. It might take longer
Remove from oven cool until it can be handled and peel the skin with your hands and scoop out the seed and strings in the middle. (Can be done the day before)
Melt butter at medium heat
Add onion, garlic, celery and 1 tbsp salt, and 1.5 tsp pepper
Cook for 6-8 minutes until soft stirring occasionally
Add the apple and cook for 4 more minutes stirring occasionally.
Add the Apple cider and continue cook until cider is reduced by half (15-25 minutes)
Add roasted peeled squash, and veggie stock until stock comes up to just below where the squash sits in the pot. Bring pot up to a boil reduce to a simmer for 10 minutes.
Purée mixture with a stick blender or use a blender keep in mind the mixture is hot and will blow up and make a mess everywhere from the steam pressure unless you cover with a towel and hold the lid down very tight. We do not recommend or endorse the use of a blender in any way ;)
Add the cream and stir in, until desired thickness is reached. You should see light ribbons as you stir. It will thicken slightly as it cools.
Taste and adjust seasoning by adding more salt and pepper as needed
Pecans, almonds, cashews, chopped sage, bacon, blue cheese, heavy cream, maple syrup.
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