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*Note: you can substitute 1 can of pumpkin puree for the sugar pumpkin if you prefer.
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Preheat oven to 400 F.
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First, roast the veggies:
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Place squash cut side up on a foil lined baking sheet. Lightly sprinkle some kosher salt on the halves and drizzle with olive oil.
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Place the pumpkin halves, inside side down, on the foil lined baking sheet.
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Place sweet potato cubes on a baking sheet, drizzle with olive oil, and lightly salt.
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Roast the veggies until tender, either separately or all together, in oven. The squash and pumpkin took about 30-45 minutes; they are done when the shell is easily pierced with a knife. The sweet potato cubes took about 20-30 minutes; they are done when tender.
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Allow squash and pumpkin to cool, then scrape out the insides into a bowl with a spoon or melon baller. Add the sweet potatoes into the bowl as well.
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Make the soup:
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In a Dutch oven or large pot, melt the butter over medium heat. Add apples and sprinkle with brown sugar, cinnamon, pumpkin pie spice, and cardamom. Saute apples to caramelize, about five minutes. Add the apple juice and the roasted veggies along with 1 cup of water. Add a 1/2 to 1 teaspoon of thyme and 1/4 teaspoon of cayenne pepper, and a pinch of salt. Simmer about 10 minutes or so to allow flavors to meld.
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Using an immersion blender puree the soup; at this point I needed to add another cup of water (add enough to reach your desired consistency). If you don't have an immersion blender, puree the soup in batches in a blender. Taste to adjust seasonings, if necessary.
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Stir in cream, if using, and remove from heat. Serve and enjoy.
