Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Spread the diced squash, apples, and quartered onion evenly on the sheet.

Drizzle with 2 tablespoons of olive oil and toss to coat.

Season with salt, black pepper, sage, nutmeg, allspice, and chili flakes if using. Toss again to ensure even distribution of spices.

Roast for 40–45 minutes, or until the squash and apples are caramelized and fork-tender.

In a large soup pot, warm the remaining 2 teaspoons of olive oil over medium heat.

Add the minced garlic and sauté for 30–45 seconds, until fragrant.

Add the roasted vegetables to the pot with the sautéed garlic.

Pour in 3 ½ cups of chicken broth and the Better Than Bouillon.

If using an immersion blender, blend directly in the pot until smooth. For a countertop blender, work in batches, filling the blender no more than halfway. Vent the lid slightly to allow steam to escape. Hold the lid firmly before blending.

Return the soup to the pot and add more broth as needed to achieve your desired consistency.

If desired, add a bay leaf and a sprig of thyme to the pot.

Bring the soup to a gentle simmer for 20 minutes.

Remove the bay leaf and thyme before finishing.

Stir in fresh lemon juice. Taste the soup and add honey for sweetness, along with any additional salt and pepper if needed.

For a creamy texture, stir in the heavy cream just before serving.

Ladle the soup into bowls and top with optional garnishes like croutons, toasted pumpkin seeds, crispy sage leaves, or a gentle drizzle of cream or olive oil.

Serve warm.