1/4teaspoonground cayenne pepper(add more or less depending on how much heat you want)
1(8-ounce) package cream cheese
Instructions
Preheat oven to 350 degrees.
Cut the butternut squashes in half. Place halves on aluminum foil covered cookie sheet (for easy clean up). Brush squash halves with olive oil. Salt and pepper each half. Roast the squash for 45 minutes, cut side up.
When squash is done, remove from oven and set aside. Melt butter in large saucepan over medium heat. Add onions to saucepan and cook until soft, about 5 minutes.
Add roasted squash and apple to the onions in saucepan. Stir and cook on medium heat for one minute.
Add the next five ingredients (everything but the cream cheese) to the saucepan. Cook on high until boiling then turn heat down and simmer for 15 minutes.
Remove soup from heat and let cool for about 10 minutes. The soup will still have chunky bits of squash, apple and onion at this point.
In batches, add soup mixture and cream cheese in a blender and puree until smooth. I was able to do this in two batches so I used half the cream cheese (4-ounces or so) in each batch. The cream cheese makes this soup creamy.
Transfer the pureed soup back into the large saucepan and heat on medium low until warm.