Directions

1. Preheat oven to 350°F.
2. Cut both ends of the butternut squash, then slice down the middle lengthwise. Use a spoon to scoop out the seeds. Slice each half in half and those halves in half, 8 chunks. Slice shallots in half lengthwise, slice the apple in half, and slice the top off the head of garlic.
3. Add veggies to a sheet tray or roasting pan and season with salt, pepper, and thyme. Add avocado oil and toss to coat veggies. Arrange so veggies are skin side up and transfer to the oven.
4. Bake for an hour and a half or until the squash can be easily pierced with a knife. Let cool slightly before scooping the squash out from the skin, removing the shallot skin, and squeezing out the roasted garlic.
5. Add roasted veggies to a pot and top with stock, apple cider vinegar, a few grates or fresh nutmeg, or a pinch of ground and a pinch of red pepper flakes. Use an immersion blender to blend until smooth. Turn the heat on medium and let it come to a simmer. Once simmering remove from heat and stir in heavy cream.
6. Divide among bowls to serve and garnish with a spoonful of cream, a drizzle of avocado oil, and a few cracks of pepper. Top with croutons or serve with toasted bread.