While that is warming, prepare the squash. Cut in half lengthwise and clean out seeds. Put them in the baking dish, 1 Tbsp butter, salt, black pepper and a tsp of brown sugar in each half and bake for 30 minutes.;
, Quarter the potato and onion. Put on the baking sheet and bake in a 450° oven for 30 minutes.
 Either in a saucepan or microwave, cook until soft right through.
 Bring it to short of a boil so the cream doesn't create a skim on the surface.
 Add the vegetables as soon as they're ready. Bring the mixture to a hard simmer to reduce. Incorporate the brown sugar and butter to taste.
 Add cornstarch to thicken.
,
Preheat oven to 400°f (204°c).
Clean and peel the root vegetables and slice lengthwise.
Peel and core the apple.
Heat the water and cream in a saucepan.
Spoon out the flesh of the squash into the saucepan over medium heat.
Blend with the immersion blender unto fully smooth.
Pour the mixture through a fine strainer to remove fibers from the carrots, onions and celery.

,
Finished.
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