Creamy Butternut Squash and Apple Soup

Here's another one from the book The Vegetarian Family Cookbook that the Silly Witch gave me for Christmas. It's really tasty and even my husband Turkey Legs complimented me on it! That was a shock! It's definitely light so make it a first course and serve it with a salad and something of more substance like a healthy casserole or pasta dish.

1 large butternut squash
2 tablespoon oil
1 large red oinion, chopped
4 cups peeled, diced apply, any cooking variety
4 cups vegetable broth
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups milk of choice
salt and pepper to taste

Cook the squash in the oven at 400 degrees for 50 minutes or until tender. Saute onion in oil for 8-10 minutes. Add apples, broth, and spices. Bring to a simmer, then cover and simmer until apples are tender, about 10 minutes. Puree squash with 1/2 cup of milk. Puree apple mixture in separate pan. Add squash mixture to apple mixture. At this point, decide how creamy you want it and add milk to desired consistency. I didn't add any more milk because mine would have been runny. I'm assuming using a bigger squash will make it thicker.