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1 Preheat the oven to 400 F.
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2 Halve the squash lengthwise with a sharp knife and scoop out the seeds and fibers.
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Place cut side up in a shallow baking dish and cover tightly with foil.
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Or, if youd like a more roasted flavor, simply brush the squash halves with a little olive oil and leave uncovered.
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Either way, bake for 45 to 50 minutes, or until tender.
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Set aside until cool enough to handle.
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3 Heat the oil in a soup pot.
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Add the onion and saute over medium-low heat until golden, 8 to 10 minutes.
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4 Add the apples, broth, and spices.
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Bring to a simmer, then cover and simmer gently until the apples are soft, about 10 minutes.
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5 In a food processor, puree the squash with 1/2 cup of the milk until completely smooth.
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Transfer to a bowl.
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6 Transfer the apple-onion mixture to the food processor and puree until completely smooth.
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Return to the soup pot and add the squash puree; stir together.
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Add the remaining milk, using a bit more if the puree is too thick.
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7 Bring the soup to a gentle simmer, then cook over low heat until well heated through, 5 to 10 minutes.
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Season with salt and pepper.
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Serve at once, or let the soup stand off the heat for 1 to 2 hours, then heat through as needed before serving.
