Boil cubed butternut squash in water for 20-30 minutes (until soft, easily pierced when forked). In a large pot, heat oil over medium-high heat and place in sprigs of thyme. Coat the thyme in the oil and sauté until aromatic (about 1 minute). Then add the onions and apples, and sauté for 5 minutes until tender, add garlic and sauté about 2 minutes. Remove the sprigs of thyme. Reduce the heat to medium-low and add the chopped butternut squash, cayenne, cinnamon and chili powder. With a wooden spoon, gently coat the butternut squash in the spices. Add the butternut squash puree and stock. Mix to incorporate and bring to a boil. Then reduce to a simmer and cook covered for at least 20 minutes (up to 1 hr). Blend together using a hand held immersion blender or a regular blender (or if you’re lucky to own one, a vitamix!). Serve warm! Nutritional Information: Each serving is 120 calories, 3 grams of fat, 5 grams of protein, 30 grams of carbohydrates and 5 grams of fiber.