Roasted Butternut Squash and Apple Soup for a Crisp Autumn Day

Name: Roasted Butternut Squash and Apple Soup for a Crisp Autumn Day
Ingredients: 1 butternut squash, peeled, seeded and cut into 2 inch chunks; 1 tablespoon light brown sugar; olive oil; 6 tablespoons unsalted butter; 1 yellow onion, diced; 2 apples, peeled, cored, diced (I used Honey Crisp apples); 1/2 teaspoon kosher salt; 1/4 teaspoon ground cinnamon; 1/8 teaspoon dried thyme; 1/8 teaspoon ground ginger; 4-5 cups vegetable broth depending on the consistency you prefer (preferably homemade); 1/4 cup creme fraiche (optional)