To Make the Maple Whipped Cream:

1. Add the cream and maple syrup to a blender container. Cover and quickly increase the speed to high.
2. Blend for 10-12 seconds, or until the cream holds soft peaks (you’ll hear the sound of the motor change; do not overmix).
3. Transfer the whipped cream to a small dish and refrigerate until ready to serve.

To Make the Bisque:

1. Heat the oven to 400°F.
2. Cut the squash in half, length-wise, and discard the seeds.
3. Lightly coat the cut side of the squash with oil. Place cut side down on a baking sheet.
4. Lightly coat the shallot with oil and place on the baking sheet, alongside the squash.
5. Roast for 30-40 minutes, or until very tender.
6. Transfer the squash (flesh only) and shallot to the blender.
7. Add the apple cider and 2 cups of vegetable stock.
8. Blend on high until smooth, 20-30 seconds. If desired, add an additional cup of broth to achieve your desired consistency.
9. Transfer the soup to a pot and heat through.
10. Season to taste with salt and pepper.
11. Serve topped with maple whipped cream.