Step 1

For the soup:

Step 2

Preheat oven to 350°F.

Step 3

Cut both butternut squash in half vertically and remove the seeds. Place the squash cut side up on a sheet tray.

Step 4

In each piece, place a cube of butter and season with salt, cinnamon, vanilla and drizzle with honey.

Step 5

Place in the oven and roast for about 40-45 minutes or until soft and tender. Remove from oven and let cool slightly. Once cool enough to handle, scoop the flesh out of the squash.

Step 6

In a medium size pot add a drizzle of vegetable oil, the sliced onion and granny smith apples and sauté until translucent.

Step 7

Add the roasted squash and deglaze the pan with the apple cider. Add the vegetable stock and simmer on low for 20 minutes.

Step 8

Add heavy cream and blend with an immersion blender until smooth. Season to taste.

Step 9

For the toasted aromatics:

Step 10

Using a mallet break nutmeg, star anise and cinnamon sticks inside a gallon storage bag covered in a dish towel.

Step 11

Combine the spices in a bowl and mix.

Step 12

Over medium-high heat, warm the aromatics until they begin to slightly smoke.

Step 13

For the roasted pumpkin soup "bowls":

Step 14

Place pumpkins skin side up on a sheet pan and bake for 25-30 minutes, at 350°F, until slightly soft.

Step 15

To serve:

Step 16

Place the toasted aromatics around the base of a large plate or charger.

Step 17

Place the roasted pumpkins in the center of the plates or chargers.

Step 18

Ladle the soup into the hot in pumpkins and serve.