Butter Nut Squash Soup

This is my first time seeing a white-people-thick-soup being made. My friend said it is easy to make - roasting the squash, caramelizing onion, mashing/blending with broth, seasoning, and add cream etc. The easiness level does not compare to Chinese soup, of which you just chuck everything in water and boil the heck out of it. But the end result is worth the work - sweet nuttiness of the squash, depth of the taste from onion , chicken broth, and apple juice (who would've thunk?!), and a dollop of plain yogurt made the soup very light.