Warm the olive oil on medium heat in a large 5 quart stock pot
Add in the diced onion and sauté for about 8-10minutes until golden brown
Add the butternut squash and apples to the pot and sprinkle with cinnamon. Stir to coat with the cinnamon. Cook for about 10 minutes, stirring occasionally.
Pour the stock, broth, or water into the pot and bring it to a boil.
Reduce the heat and simmer for 30 minutes.
Split the ingredients in half and blend in a high speed blender, one half at a time.
Serve hot!