Method
1. Pre-heat oven - 199°C
2. Add butternut squash and olive oil to a clean medium roasting dish
3. Toss until coated
4. Bake until soft - approx 40 min, 199°C
5. In a large pot, heat remaining olive oil over medium heat
6. Add onion and apple
7. Cook until softened - approx 15 min, medium heat
8. Stir in roasted butternut squash, butter, thyme, garlic, salt and pepper
9. Cook until fragrant - approx 1 min, medium heat
10. Add miso paste and chicken stock to the onion mixture
11. Simmer and allow soup of cook for 20-30 minutes
12. Blend until creamy
13. Serve