Step 1: In Dutch oven, melt 1 T butter over med-low heat until foaming.
Step 2: Add shallot, carrot and celery.
Step 3: Cook, stirring frequently, til soft and translucent, about 3 minutes.
Step 4: Add bouquet garni, squash and chicken stock and season with salt & pepper.
Step 5: Bring to boil over high heat, decrease to low heat, simmer until squash is tender, about 30 minutes.
Step 6: Meanwhile, cook apples in skillet in remaining 1 T butter with remaining sprig thyme and season with salt & pepper.
Step 7: Cook until apple is tender and lightly caramelized, about 5 minutes,then set aside and keep warm.
Step 8: To finish soup, remove bouquet garni and discard.
Step 9: Using immersion blender, puree soup until smooth.
Step 10: Add cream, brown sugar and nutmeg, then taste and adjust for seasoning with salt & pepper.
Step 11: To serve, ladle into warmed bowls and garnish with the sauteed apples.
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