In a large dutch oven, heat
Olive Oil (1 Tbsp)
over medium heat. Add the
Kosher Salt (1/2 tsp)
Saute until softened and onions are slightly translucent (do not brown, adjust heat lower if vegetables start to take on color). Add the
Ground Cinnamon (1/2 tsp)
Ground Nutmeg (1/4 tsp)
and cook for an additional minute or so until very fragrant.
Add the oven-roasted
Butternut Squash (6 1/2 cups)
Vegetable Broth (6 cups)
. Heat just to boiling, then reduce heat to low and cover with the lid slightly askew. Simmer for 10 minutes.
Working in batches transfer the mixture to a blender and puree until smooth. If soup is too thick, add additional broth about half a cup at a time.
Return the soup to the dutch oven, and add the
Heavy Cream (1/2 cup)
Calvados Apple Brandy (1/4 cup)
. Heat the soup over medium heat, stirring occasionally until it's hot. Taste and adjust seasoning if needed.