Place flesh down (skin side up) on cookie sheets. Place in an oven preheated to 375 degrees. Roast the squash for one hour or until fork tender. Place the apples in the oven when there is 20 minutes of roasting time remaining for the squash. The apples should also be fork tender too. Allow to cool.
Scoop out the squash flesh and place to the side.
Place the butter in a large sauce pan over medium heat. Sauté the onions for a minute or two and then add the garlic. Sauté for another minute or so. Add the broth, roasted squash and roasted apples. Use an immersion blender and blend until smooth. If you don't have an immersion blender, pour into a regular blender, but make sure all ingredients are back to room temperature before blending. Trust me on this. (Volcano?)
Once blended and smooth, place back in sauce pan and warm over medium heat. While warming, add the nutmeg and cayenne pepper, assuming you want a little kick.
Serve with a dollop of sour cream on top, alongside a cold pumpkin beer. Happy autumn!
Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes the "BBQ My Way" column for CNHI News Service. Visit his website at www.BBQ-My-Way.com.