Cut the butternut squash in half lengthwise. Scoop out the seeds and mist the flesh with oil spray.
Sprinkle both halves with the salt and pepper.Place the squash flesh side-down in a shallow baking dish and add 1/2 cup water. Bake until the flesh is fork-tender, about 1 hour.
Scoop out the flesh and set aside.
chop 2 apples
Heat the olive oil in a large pot over medium heat. Add the onion and sauté until it turns translucent
Add the squash, apples, broth, nutmeg, and bay leaf, and bring the mixture to a boil. Reduce the heat to low and simmer for 30 minutes.
Allow the soup to cool slightly. Remove the bay leaf and purée the soup in a blender
Return to pot and heat then enjoy
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