Roasted squash and apples pureed with warm, fragrant spices, onions, garlic and stored with broth into one luscious, velvety soup.
Alternatively, this soup can also be made all in one pot. Start by sautéing onions and garlic in oil. Add in spices, salt and wine and reduce by half. Increase heat to high and add squash and apples and cook for 5-8 minutes. Pour in broth, cover and bring to a boil. Once squash and apples are tender, use a stick blender and puree until soup is smooth.