Cut, seed, and quarter 2 butternut squash, and 3 apples. Toss in a large bowl with 2T. olive oil and roast at 400 degrees for 30 minutes. Remove the apples onto a plate, and continue roasting the squash for another 20 minutes. Meanwhile, chop a yellow onion and saute it in 1 T. of butter until soft.
When squash and apples are cool enough to handle, scoop out flesh and place in bowl of a food processor along with the onions and 1/2 c. of apple cider. Puree. Empty pureed squash, apples and onions into a large soup pot of dutch oven. Add another 1 1/2 c. apple cider, and 2-3 cups of chicken broth. Add salt, pepper and nutmeg to taste. Bring to a boil, and then simmer 15 minutes. Add a splash of cream if you like, or keep it light. It is delicious as is.
Serve with a dollop of creme fraiche, or sour cream (to stir in), and a dried apple slice for garnish.