Preheat oven to 350°F. Cut squash
in half, remove seeds, and place on baking sheet cut-side-down with garlic and thyme
inside. Roast for about 60 minutes or until soft. Scoop out the squash flesh and set
aside, along with the garlic and thyme.
Add butter to a pot set over
medium-high heat; add onions and roasted garlic and sauté until soft. Add the scooped
squash to the pot and stir, then add wine to deglaze, scraping any brown bits from
bottom of the pot. Reduce heat slightly and add broth and bay leaf, then simmer for
minutes. Remove the bay leaf. Transfer the soup to a food processor and purée (or
can use an immersion blender in the pot to purée the ingredients); season with salt
pepper and cider vinegar to taste. Serve immediately.