Boil onion and squash in lightly salted water, until just tender. Drain well and quickly puree together with butter, cream, maple syrup, apple cider, cinnamon and nutmeg. Adjust seasoning to taste. Heat thoroughly and serve.

If you would like to add apples, simply add 4-6 peeled, cored and chopped apples (preferably Granny Smith) to the squash cooking pot, and proceed with the recipe. Or do what I did and just add applesauce while pureeing the squash and onion.