Start by peeling the butternut squash. This can be a bit tricky due to its tough skin. A sharp vegetable peeler or knife works best. Cut it in half to scoop out the seeds. Chop the flesh into approximately 1-inch cubes. The smaller the cubes, the faster they’ll cook, so don't sweat it if they're not perfect.

In a large pot, melt the butter over medium heat. Toss in the chopped onion and let it sauté until it turns translucent, about 5-7 minutes. Add the crushed garlic and sauté for another minute. This part is crucial; you want your kitchen to smell delightful.

Once the onions and garlic have softened, add your butternut squash cubes and the diced Granny Smith apple. Stir everything together until they’re well-coated with the buttery mixture—about 3 minutes should suffice.

Next, pour in the vegetable broth and apple cider. Toss in the bay leaves, sea salt, cinnamon, black pepper, and nutmeg. Bring everything to a gentle boil. Reduce the heat and let it simmer for about 25 minutes, or until the squash is tender.

Remove the bay leaves. Grab an immersion blender and puree the soup until it’s wonderfully smooth. If you don’t have one, carefully transfer the soup in batches to a countertop blender. Just be cautious with hot liquids!

Once blended, return the soup to the pot and stir in the heavy cream and lemon juice. Adjust seasoning if necessary. If you want it a tad sweeter, drizzle in more maple syrup.

Ladle the soup into bowls and garnish with fresh thyme leaves or a drizzle of olive oil. If you're feeling fancy, top with roasted pumpkin seeds or a dollop of sour cream. Serve with crusty bread, and you're all set!