In a large sauce pot, add olive oil/butter over medium heat, add onion and sauté for about 3-4 minutes until softened, then add celery halfway through, and in last minute of sautéing the onions and celery, add the garlic. Then add the cut squash and combine the ingredients.
Then add vegetable stock/water, apple, salt, and black pepper. Bring to a boil, then reduce to simmer, partially cover and simmer for 20-30 minutes, until the squash is softened and completed cooked.
Purée soup using an immersion blender or stand blender until the soup in smooth. If you are using a blender, wait until the soup is slightly cooled.
Stir and blend in cinnamon, maple syrup and cream into the soup. Taste soup to adjust seasonings if necessary.
Garnish with croutons, nuts, seeds, scallions, a dollop of heavy cream or sour cream.
