4 teaspoons minced fresh thyme or 2 teaspoons dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/4 teaspoon pepper
8 cups vegetable broth
1 teaspoon cider vinegar
Preheat oven to 400°. Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a greased 15x10x1-in. baking pan. Bake, uncovered, until tender, 45-60 minutes. Cool slightly. Scoop out pulp; set aside.
In a Dutch oven, cook onion and apple in oil until tender. Add garlic; cook 1 minute longer. Stir in seasonings; cook until fragrant, about 10 seconds. Add broth and squash; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend. Cool slightly. In a blender, cover and process soup in batches until smooth.
Return pureed mixture to pan; cook and stir until heated through. If desired, serve with additional thyme and black pepper.