Roast apples and butternut squash for 30-40 minutes until they slip out of their skins.
When you remove from oven, pour 2 tablespoons maple syrup into the flesh of apples and squash.
While apples and squash are cooling, saute shallots in butter until softened,
If using fresh cayenne pepper, add now.
Add remaining maple syrup.
Add 4 cups of water and herbs.
Add flesh of butternut squash by using a large spoon to scoop out. Add flesh and skins of apples.
Bring to a simmer. Add cayenne pepper, salt.
Blend with stick blender.
You may choose to add in 1/2 cup of cream or additional water,
depending on how thin or thick you prefer your soup.
Serve hot, topped with some apple chips, a pinch of fresh herbs.
Optionally, add a dollop of maple infused yogurt.