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Bake squash at 375 until soft, about 45 minutes to 1 1/4 hrs.
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Heat oil and cook peppers for 2 minutes, add onion and cook for 5-8 minutes. Add 2 tbsp spice mix and stir well.
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Add apples, stir well, then turn heat up to med-high and cook for 5 minutes.
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Add stock and roasted squash. Cook for 20 minutes.
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Take off heat.
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Using an immersion blender, blend well. If using a blender or food processor, cover top with tea towel to prevent splatters.
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Run soup through fine meshed sieve, if desired (will becomes quite smooth, you will have leftover squash puree in the sieve that can be used for another meal)
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Heat soup up to boiling one more time and then "temper" soup and sour cream by mixing a bit in a small bowl on the side. Add one cup of hot soup to bowl and whisk until blended. Add one more cup of hot soup and whisk again. Put sour cream/soup mix back into pot and do not bring to a boil again or the soup will curdle.
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Garnish with fresh sage leaf or croutons.