Add the roasted butternut squash to the bowl of a food processor or high-powered blender. Add 1 cup of broth and puree until smooth. Slowly stir the butternut squash mixture into the thickened maple syrup. Add the remaining 1 1/2 cups broth, the apple cider, thyme, nutmeg, cayenne and a pinch of salt + pepper. Cook over medium heat until warmed through, about 10 minutes. Stir in the bourbon (if using) and cream. Continue to cook another 5 minutes.