Roasted Winter Squash and Apple Soup

• 2 acorn squash, halved and seeded
• 2 tablespoons butter
• 1 large onion, chopped
• 1 granny smith apple, peeled and diced
• 4 12 cups chicken stock
• 1 bay leaf
• 14 teaspoon ground nutmeg
• 12 cup whipping cream
• salt and pepper
• sour cream
• chopped fresh chives

1. Bake squash at 425 for about 45 minutes.
2. Let cool and scoop out flesh.
3. In a large pot, melt butter.
4. Saute onion, 10 minutes.
5. Add squash, apple, stock, bay leaf and nutmeg; bring to a boil.
6. Reduce heat and simmer until apple is soft and flavors are blended, about 30 minutes.
7. Using and immersion blender or food process, puree until smooth.
8. Season with salt and pepper to taste.
9. Ladle into bowls and garnish with sour cream and chives.

acorn, butter, onion, granny smith apple, chicken stock, bay leaf, ground nutmeg, whipping cream, salt, sour cream, fresh chives

Taken from www.food.com/recipe/roasted-winter-squash-and-apple-soup-508877 (may not work)