Roasted Squash, Apple & Shallot Soup

1 butternut squash, peeled and cut into cubes
2 apples, peeled, cored and cut into cubes
2 shallots, peeled and quartered
2-3 Tbsp olive oil
salt & pepper
1 Tbsp fresh thyme, optional
3 1/2 c vegetable or chicken broth (homemade is best)
1/2 c apple cider
1/2 c heavy cream

1. Preheat oven to 375 degrees. Toss squash, apple and shallots with oil, salt, pepper and thyme. Roast for about 35-45 minutes, until cooked through and caramelized in spots.

2. Puree roasted vegetables and apples with broth and cider. You can put everything in a stock pot and use an immersion blender or blend in batches using a stand blender or food processor.

3. Put puree in a pot, add cream and heat through. Season with salt and pepper to taste. I like serving this with a dollop of sour cream or creme fraiche on top.