Pre-heat oven to 400 degrees.
Place butternut squash on a rimmed baking pan and drizzle with olive oil. Toss to coat pieces evenly.
Roast squash for 20-30 minutes until soft but not mushy.
Add 1-2 tablespoons of olive oil to a medium pot.
While the squash is roasting, sweat the chopped onion over a low flame until soft, but not browned.
Add roasted squash, sliced apple, nutmeg and 4 cups of chicken broth to the prepared onions.
Bring to a boil and then simmer for 10-15 minutes or until apple is soft.
Using a hand blender, puree the soup until smooth.
Check for seasoning and add salt to taste. Add 1/2 cup of half and half to soup and simmer on a low flame to re-heat – do not boil!
Serve soup in individual bowls with a dollop of creme fraiche or sour cream or garnish with croutons.