Preheat oven to 400 degrees.

Thoroughly wash the butternut squash and cut in half lengthwise. Scoop out all of the seeds and discard. Drizzle the flesh side of the squash with olive oil, salt and pepper and place flesh side down on a parchment lined baking sheet and place in the oven.

Wash, peel and core the apples and cut into quarters. The apples will cook quicker than the squash so add to the oven after the squash has cooked for about 20 minutes. Continue cooking for 20-30 minutes until the squash and apples are fork tender. Remove form the oven and allow to cool.

Meanwhile dice the onion and add to an olive oil coated stock pot. Sprinkle with salt and pepper and cook until onions are translucent.

Add the onions to a blender with the apples and scooped out squash. Blend by adding vegetable broth a little at a time until smooth. Then add back into the stock pot with the remaining vegetable broth.

Add in the cinnamon, nutmeg and thyme and bring to a gentle boil.

Remove from the heat and stir in the unsweetened almond milk. Top with additional thyme and serve.