Roasted Squash Soup

• 1 butternut squash (2-1/2 pounds)
• 1 cup chopped onion
• 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
• Pinch ground allspice
• 2 tablespoons butter
• 4 cups chicken broth
• 1 small tart apple, peeled and chopped
• 1-1/2 teaspoons lemon or lime juice
• Pepper to taste
• 1/3 cup sour cream
• 1/2 teaspoon lemon or lime juice
• 1/4 teaspoon grated lemon or lime peel

1. Cut squash in half lengthwise; scoop out seeds. Place squash cut side down in a greased baking dish. Bake, uncovered, at 400u0b0 for 50-60 minutes or until tender. When cool enough to handle, scoop out squash. Place squash in a bowl and mash; set aside.
2. In a large saucepan, saute onion, sage and allspice in butter until tender. Add broth and apple; bring to a boil. Reduce heat; cover and simmer until apple is tender, about 8 minutes. Add reserved squash; simmer 5 minutes longer. Cool until lukewarm. Process in small batches in a blender or food processor until smooth; return to pan. Add the lemon juice and pepper; heat through. Combine topping ingredients; place a dollop on each serving.

butternut, onion, fresh sage, ground allspice, butter, chicken broth, apple, lemon, pepper, sour cream, lemon, lemon

Taken from www.tasteofhome.com/recipes/roasted-squash-soup/ (may not work)