Preheat the oven to 450°F. Place the butternut squash cubes on a large baking sheet covered with foil. Drizzle the oil over the squash, sprinkle with salt and pepper and mix to coat the squash. Roast it in the oven for 25 minutes or until tender. Toss occasionally to prevent sticking.

In a medium pan heat the butter over medium heat until melted. Lower the heat and add the onions, apples, garlic, curry powder, cumin and cayenne. Gently cook until the onions are soft and slightly browned.

Add the wine to the pan and return the heat to medium while mixing for about a minute or until the pan is deglazed. Remove the mixture from the heat.

Add the apple mixture to a blender with 2 cups of broth, roasted butternut squash, cardamom nutmeg, and cinnamon. Blend until smooth.

Transfer the mixture into a large soup pot and add the remaining broth. Salt to taste.

Heat to a boil and stir in the apple juice if desired. Serve hot.