1. Preheat oven to 400 degrees.  
  2. Combine squash, apple, onion and garlic in a large bowl. Toss with olive oil. Spread evenly on a baking sheet and roast for 35-40 minutes, turning veggies halfway through roasting time. Cool slightly.  
  3. Add roasted vegetables and 1 ½ cups of stock to blender and puree until smooth. Pour mixture in a soup pot. Heat over medium low and stir in spices and remaining stock. Add Kerrygold Mild Shredded Cheddar Cheese to soup, stirring until completely melted. Serve warm and top with pepitas, thyme and sour cream, if desired.