1.     Preheat oven to 375F. Brush a baking sheet with olive oil and set aside.

2.     Peel and cube butternut squash. Spread the squash evenly on the baking sheet and place in oven to roast for 30 minutes. Toss the squash once with a wooden spoon halfway through roasting.

3.     Meanwhile, in a deep saucepan or dutch oven heat the olive oil and sauté the onion, garlic, ginger and spices until the onion is translucent. Then, slowly pour in the vegetable stock and bring to a boil.

4.     When the squash is finished roasting add it to the soup. Turn off the heat and use a handheld blender to puree all of the ingredients.

5.     Finally, stir in cream until completely incorporated. Then, stir in cider.

6.     Add salt & pepper to taste.