It is probably no surprise that Vermont is the largest producer of maple syrup in the U.S., which is why we chose a soup that prominently features this sweet syrup.
In a large pot, heat the olive oil over medium-low. Add the butternut squash, onion, apple, and garlic. Stir, and season with salt and pepper. Sauté for about 15 minutes or until the vegetables are soft. Add the thyme and cinnamon, and cook for 2 more minutes. Add the stock, and cook until the butternut squash is cooked through, about 20 minutes. Transfer the solids to a blender (you may need to work in batches). Add the liquid a little at a time until you reach your desired consistency. Soup should be creamy, but not too thick. Return the pureed soup to the pot. Heat the soup to warm through. Then, ladle the soup into bowl, and garnish with the maple syrup.