Butternut squash is not very flavorful, but roasted it definitely has a sweet, earthy favor...with a tang of cucumber/melon at the end. I was never a fan of the spicy versions of this soup. So this is a sweet one.
1 butternut squash
0.25 cup cream
0.25 cup apple cider
1/3 cup vegetable stock
2 tbsp maple syrup
Cut the squash in half and remove the seeds.
Place it cut-side-down on a baking shape and bake in a preheated 375F oven for an hour.
Scrape out the meat and mash with a fork. Add apple cider, stock, syrup and the spices to taste. Mix well and blend in a blender until smooth.
Mix in the cream until homogeneous. Taste and add more spices if necessary. Serve warm, with a drizzling of cream.