Roasted butternut squash transforms into a velvety soup when pureed with apples.
Heat oven to 350°F. Half squash lengthwise; scoop out seeds. Cut each half into thirds; peel.
Place squash, onion and carrot in single layer in roasting pan. Drizzle with melted butter; toss to coat.
Roast vegetables in 350°F oven 1 hour, until tender, turning vegetables over halfway through.
Transfer vegetables to large saucepan. Add apples, broth, salt; simmer, covered, 30 minutes, until apples are tender. Add thyme, pepper.
In batches, purée soup in food processor. Garnish with thyme.