Explore more recipes.
Preheat the oven to 450° F.
In a bowl, add the squash and maple syrup. Be sure to cover all the squash with the syrup. Put coated squash onto a flat ovenproof pan and roast for 15 minutes until the squash browns slightly.
Peel and core the apple. Then, cut into small pieces.
Heat the vegetable oil in a medium-sized pot over medium heat. Add the shallots and garlic, sauté for 2 minutes. Add the apple pieces, white wine, and apple juice at the same time. Cook and reduce the liquid by half. Add the vegetable stock and bring to a boil. Add the roasted squash into the pot making sure to scrape all the pieces and juices in. Add the cream and reduce heat to a simmer. Allow simmering until apples and squash are soft.
With a hand blender, blend the soup until smooth. Add lemon juice and season with salt and pepper.
Notes: There are many great garnish ideas for this soup; fanned fresh apple drizzled with yogurt on top. Or slightly whipped cream with cinnamon and chives also spooned on top.