I just made this recipe for a small Canadian thanksgiving meal (just us four). It's a little sweet, but delicious.
Butternut squash and apple soup
2 tablespoons butter
1 large onion, chopped
2 garlic cloves, crushed
1 teaspoon allspice
4 1/4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes
4 cups vegetable broth
2 Gala apples, peeled, cored, diced
Light sour cream or plain yogourt
Melt butter in large pot over medium-high heat. Add onion, garlic and allspice. Sauté until onion begins to brown, about 5 minutes. Add squash, broth and apples. Bring to boil. Reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes. Using a stick blender, puree soup until smooth. Season to taste with salt and pepper.
Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls. Garnish with sour cream or yogourt.