In a pot over a medium heat, sauté the onion and apple in rapeseed oil until the onions are translucent. Add the squash, sweet potato, vegetable stock, apple juice, thyme, and cinnamon and simmer for 10–15 minutes.
Once the ingredients have softened, purée the mixture with an immersion blender until smooth. Add as much oat or soy cream as you like to achieve your desired color and consistency.