Preheat the oven to 400 degrees Fahrenheit and line a rimmedbaking sheet with parchment paper. Place the squash on the pan and drizzle eachhalf with just enough olive oil to lightly coat the squash on the inside (about½ teaspoon each). Rub the oil over the inside of the squash and sprinkle itwith salt and pepper.

Turn the squash face down and roast until it is tender andcompletely cooked through, about (20 minutes for honeynut, 40 to 50 minutes forbutternut squash). Set the squash aside until it’s cool enough to handle, about10 minutes.

Meanwhile, in a large soup pot, warm 1 tablespoon olive oilover medium heat. Add the onion, carrot, celery and 1 teaspoon salt. Cook,stirring often, until the vegetables has softened and is starting to turngolden on the edges, about 3 to 4 minutes.  Add the apple and cook until soft, about 2minutes.

Use a large spoon to scoop the squash flesh into your put.Discard the tough skin. Add the nutmeg and a few twists of freshly ground blackpepper. Pour in 4 cups vegetable broth, cover and let simmer for 15 minutes.

CAREFULLY transfer hot mixture to a blender in batches andblend until smooth. I prefer to use an immersion blender. Place immersionblender into the pan and blend until smooth.

If you would like to thin out your soup a bit more, stir inthe remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, totaste, and blend well. Taste and stir in more salt and pepper, if necessary.

Serve with crusty bread, pumpkin seeds, flaky salt or a drizzleof olive oil – or all of the above!