If using fresh butternut squash, peel and seed. Then toss with oil, season with salt and pepper, and pour onto a large cookie sheet. Roast in the oven for 25 minutes.
While squash is roasting, heat 2 teaspoons oil in a small skillet and sauté onions for 5 minutes.
In a large food processor, combine squash, pumpkin puree, and onions. Pulse to blend. Add chicken stock and apple cider and blend until smooth.
Pour the pureed squash mixture into a large saucepan. Add half and half, honey, spices, and seasoning. Stir to combine. Bring the mixture to a slow boil over medium heat, then lower heat and simmer for 20 minutes.
When ready to serve, garnish with chopped pecans or roasted pumpkin seeds, a sprinkle of nutmeg, and a little Parmesan cheese.
Notes
To make it easier to cut a butternut squash, make 2-3 slits through skin to vent steam. Microwave on high for 3-5 minutes to soften skin. Remove and let rest for several minutes until it is cool enough to handle. Peel with a vegetable peeler and chop as desired. See more tips and tricks in the blog post above.