Step 1

Preheat oven to 350'F. Place squash chunks on a baking sheet and bake for 20 minutes.

Step 2

In a Dutch oven melt butter. Add onions and cook until translucent. Sprinkle in nutmeg, and salt.

Step 3

Add squash, vegetable broth, and apple pieces, and simmer for about 10 minutes.

Step 4

Add milk, half and half, and cook for 30  minutes until the squash and apples are completely tender.

Step 5

Using an immersion blender, puree the soup until smooth.

Step 6

Garnish with chives and serve with crusty bread.