Clean out the seeds, place pieces, cut side down, on a lightly oiled baking pan, cover, and bake at 350 degrees about one hour.

Sauté onions in butter, Add the Carrots and Potatoes, Apples, and water. Bring the vegetables to a boil, lower the heat and simmer about 20 minutes.

When Squash is done, scoop out the soft insides and discard the skins. Combine the Squash, Vegetables and Stock with the Cream in a blender or Food Processor and Purée to a smooth consistency.

Heat the soup on low until hot, not boiling and add the cinnamon. Season with Salt and Pepper.