Apple & Squash Soup

I got this wonderful recipe out of a Costco Cookbook. It recommends topping it off with sour cream so I tried it with the fat free version. I personally liked it better without and it saves you some calories. I also recommend microwaving the squash for 5-10 minutes to cut down on cooking time and makes it less of a hassle to peel it. 


2 Cameo or Fuji apples
2 lbs acorn squash
1/2 cup onion, chopped
28 oz chicken or vegetable broth
1/2 cup white wine
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil
1 cup fat-free half and half
1/2 cup fat free sour cream
1/2 cup pomegranate seeds


Peel and cut squash into 1 inch cubes. Combine diced apples, squash, onions, broth and wine in a large saucepan. Bring to a boil, then reduce the heat, cover and simmer for 30-40 minutes, or until all the ingredients are tender. Puree the mixture using an immersion blender, food processor, or blender. Return the mixture to the saucepan and add cinnamon, nutmeg, pepper and salt to taste. Bring the mixture to a boil, then simmer, uncovered, for 10 minutes to let the flavors blend. 
Stir the half and half into the soup and heat thoroughly. 
Ladle the soup into bowls and garnish with sour cream (optional) and pomegranate seeds.