Apple-Butternut Squash Soup

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1 tablespoon olive oil

2 pounds butternut squash, halved and seeded

3/4 pound Granny Smith apples, peeled, cored, and cut into eighths, plus more for garnish

2 onions, cut into wedges

2 3/4 cups quartered shiitake mushroom caps

3 cups low-sodium chicken broth

1/4 cup finely grated Parmesan cheese

2 garlic cloves, finely chopped

2 tablespoons pine nuts, toasted

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