In a large pot, melt the butter over medium heat. Add the onions, apple, carrots celery, parsnips and butternut squash. Sautee for about 10 minutes. Then add the garlic and cook for an additional minute.
Add the chicken stock and bring to a boil. Reduce the heat back to medium and simmer until the vegetables are tender (about 45 minutes).
In a blender (or with a hand immersion blender), puree the soup until it is completely smooth.
Once smooth, return to pot and add cream, sugar, chili powder, 1 tablespoon of the Calvados, salt and pepper. Let heat and simmer for another 5 minutes.
Right before serving, pour in the additional tablespoon of Calvados and top with gorgonzola cheese.