Butternut Squash apple soup

2 butternut squash, halved lengthwise seeds removed (about 3 1/2 lb total) slat and pepper 2 T unsalted butter 1 large onion chopped 2 granny smith apples 3 cloves garlic, chopped 2 t pumpkin pie spice 6 c low sodium chicken broth 6 T reduced fat sour cream 1) Preheat oven to 375, line a large baking sheet with foil. 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. 2) In a large pot, melt butter over medium heat,. Add onion, sprinkle with salt and cook, stirring until soft, about 8 minutes. D 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. 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. 3) Working in bathes, puree soup in a blender until smooth. Season with salt and pepper. Return soup to pot and place over low heat to keep warm. 4) Divide soup among 8 bowls, drop a dollop of sour cream in the middle of each and serve immediately. All you magazine December 2011