1 Peel, halve and scoop the seeds out of the squash with a spoon. Wash and peel carrots.
2 Cut squash and carrots into cubes each about 2 cm (approximately 3/4 inch).
3 Peel and finely chop the onions.
4 Heat 1 tablespoon oil in a saucepan. Add onions, squash and carrots and sauté over medium heat for 4-5 minutes.
5 Pour in broth and cook over medium heat for 35 minutes. Rinse thyme, shake dry and strip leaves from stems. Add thyme leaves to soup and cook an additional 20 minutes.
6 Rinse apples and cut into quarters. Remove seeds and cut into cubes.
7 Heat the remaining oil in a nonstick pan. Add apple cubes and fry. Season with salt and pepper.
8 Coarsely grate the cheese on a box grater.
9 At the end of cooking time, puree the soup with the immersion blender until smooth.
10 Add soy creamer to the soup and mix. Season with salt, pepper and apple juice. Garnish the soup with apples and cheese and serve.