Place the squash in a soup pot with the stock and a dash of salt and bring to a boil on medium high heat. Simmer, covered, until tender, about 15 minutes.
Drain the squash, reserving all the stock.
Using the same pot, over high heat add 2 tablespoons of the olive oil. Add onion and saute until it begins to brown, about 10-15 minutes.
Add the apple, cinnamon, cayenne, and a dash of salt and saute until the apples are soft and lightly browned, about 5-8 minutes.
In batches, if necessary, combine the squash, onion, apple, and stock in a blender. Puree until smooth, adding the remaining tablespoon of olive oil as it blends. Add a little extra stock or water if the soup is too thick.
Taste and season with salt. Serve hot with a few grinds of black pepper.
From: Lucid Food: Cooking for an Eco -Conscious Life