Butternut squash soup

1 butternut squash
2 apples
Salt and pepper
Olive oil
1 onion
1 carrot
1 stalk celery
2 tbsp butter
3 cups chicken broth
A splash of cream
A dash of cumin
A dash of cayenne pepper

Peel and cube the squash and apple and place on a sheet tray, season with oil, salt and pepper, and bake at 450 for 30 minutes, stiring halfway through.

Meanwhile, dice onion, carrot and celery veggies and sautée in butter until soft. Add squash mixture and broth and bring to boil. Blend mixture and add cream, cumin and cayenne.