Step 1

Preheat oven to 425 degrees.

Step 2

Season the cubed squash with cinnamon and salt. Roast for 30 mins

Step 3

While the squash is roasting, sauté' the apple and onion in oil over medium heat.

Step 4

Season with a few dashes of salt, cooking for about 10 mins or until soft.

Step 5

Pour in the broth and milk to the squash mixture bringing it to a boil.

Step 6

Now reduce heat simmering uncovered for 20 mins.

Step 7

Add more salt (if needed) to taste.

Step 8

Use a food processor blending until soup is smooth and creamy.