A hearty and delicious vegetarian soup that is filling and nutritious. Ground nutmeg and apple give a sweet and warm taste to this amazing soup.
Preheat oven to 350'F. Place squash chunks on a baking sheet and bake for 20 minutes.
In a Dutch oven melt butter. Add onions and cook until translucent. Sprinkle in nutmeg, and salt.
Add squash, vegetable broth, and apple pieces, and simmer for about 10 minutes.
Add milk, half and half, and cook for 30 minutes until the squash and apples are completely tender.
Using an immersion blender, puree the soup until smooth.
Garnish with chives and serve with crusty bread.