Preheat oven to 425 F.
Cut squash, apple, and onion in large dice. Toss with olive oil sugar shaker, and salt.
Place on a lined baking sheet in a single layer and roast for 30 minutes or until squash is fork tender.
Add roasted squash, apple, and onion to a blender with stock and vinegar. Combine until smooth and creamy.
Serve with pumpkin seeds, cranberries, and a drizzle of vinegar. Enjoy!
To make blending the soup easier, we would recommend blending the stock and veggies in batches to ensure your soup is creamy and smooth.