Cut the squash in half, scoop out the seed with a spoon and dicard

Place the squash halves on a baking sheet

Place in the oven at 400 degrees for about 45 minutes.

Melt butter with the olive oil in a large pot over medium heat

Add the onion, carrots, apple, salt & pepper

Saute for about 20 minutes, or until everything is tender, and onion is caramel colored

Add the chicken broth

Scoop the baked butternut squash out of the skins, and add that, as well - stir in

Bring pot to a boil, reduce heat to a simmer for about 10 min.

Remove from heat, and let stand for until it has cooled off

Using a food processor or blender, process the soup until it is a smooth consistency

Pour the mixture back into the pot

Add whipping cream and spices

Cook on low, covered for about an hour

Serving Suggestion - sour cream and chives