Butternut Squash-Apple Soup

Ingredients

• 2  butternut squash seeds removed ( 3 1/2 lb. total) halved lengthwise
• 3 cloves garlic chopped
• 2  granny smith apples 
• 6 tablespoons cup heavy whipping cream sour reduced-fat
• 6 cups chicken broth low-sodium
• 1.8 cups onion chopped
• 2 teaspoons pumpkin pie spice 
• 8 servings salt and pepper 
• 2 tablespoons butter unsalted

Equipment

• baking sheet
• oven
• pot
• blender
• aluminum foil

Directions

1. Preheat oven to 375F; line a large baking sheet with foil.
2. Place squash cut sides up on sheet, sprinkle with salt and pepper and cover with foil. Roast until soft, about 1 hour 15 minutes. Cool slightly, then scoop out flesh with a large spoon. Discard skins.
3. In a large pot, melt butter over medium heat.
4. Add onion, sprinkle with salt and cook, stirring, until soft, about 8 minutes. Do not allow onions to brown. Peel, core and roughly chop apples. When onion is soft, add garlic and chopped apples to pot and cook, stirring, for 3 minutes.
5. Add pumpkin pie spice; stir for 1 minute. Stir in squash and broth; bring to a boil over high heat. Reduce heat to low and simmer until apples are completely soft, 25 minutes.
6. Working in batches, puree soup in a blender until smooth. Season with salt and pepper. Return soup to pot and place over low heat to keep warm.
7. Divide soup among 8bowls, drop a dollop of sour cream in the middle of each and serve immediately.