Preheat oven to 375.
Cut the ends off of the squash, scoop out the seeds. I save the seeds and bake them and use them as a garnish.
Place them skin side down on a baking sheet.
Bake until fork tender, about 45 minutes to an hour.
Once the squash has cooled enough scoop out the flesh
In a med. sauce pan, saute' onions in a couple tablespoons of butter, until softened.
Add the squash, apples, broth, salt, cinnamon, brown sugar, and pepper.
Bring to a boil and simmer covered until apples are soft.
In batches, pour the soup into a blender, or food processor (I use my vitamix), and process until smooth. Alternatively, you can use an immersion blender
Once it has all been pureed, return to a clean pot and heat until warmed.
Ladle into bowls and top with baked squash seeds and a dash of nutmeg.