• Step 1

  Preheat oven to 350 degrees. Place squash on baking sheet in single layer; bake on center rack 20 min.

• Step 2

  Add apples to squash mixture; bake 15-20 min until squash and apples are knife-tender. Transfer to large stockpot.

• Step 3

  Add butter, honey, and spices to squash-apple mixture while it is hot. Add cider.

• Step 4

  Ladle small batches (about 2 cups at a time) into blender; puree until smooth. Return soup to pot; reheat on LOW. Season with salt and pepper. Add stock. Heat on MED-LOW 5-10 min, until hot.

• Step 5

  Make hazelnut cream: Whip cream in chilled mixing bowl until stiff peaks form; fold in chopped nuts. Season with salt and pepper. Garnish soup with hazelnut cream.

• If preferred, use an immersion (hand-held stick) blender and puree in pot. • Toast nuts in skillet on MED-HIGH 1-2 min until lightly browned.

Note: When servings & ingredients are modified, nutrition & directions may vary.