Slice the butternut squash in half length wise. Line a baking sheet with parchment paper and drizzle the olive oil lightly over the flesh and sprinkle evenly with salt. Flip the flesh side facing down and bake for about 45 minutes or until the flesh has softened. Remove from oven, flip the squash and allow cool for 10 minutes, or until cool enough to work with.
In large soup pot, heat the butter until melted and add the onions and cook until soft. Add the garlic and cook until fragrant.
Meanwhile, scoop the flesh out of the squash and set aside. Once the onions are done, stir in the 'Maple Mustard Hamonizer' spice blend and salt until well blended, then add the squash to the pot along with the stock and apple cider vinegar. Bring to a simmer and then puree using either an emulsion blender or regular blender, working in small batches.
Stir in the heavy cream and maple syrup and salt to taste.