Creamy Butternut Squash and Apple Soup

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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.

* Per serving · 4 servings · Values may vary.