Preparation

• In a large pot, heat the oil over medium high heat until shimmering. Add the onions and cook until soft and golden brown in spots, 3 – 5 minutes. Add the garlic and continue to cook for another 10 seconds.
• Add the squash, apples, broth, cinnamon, nutmeg and 1/2 tsp. salt and bring to a boil. Continue to cook until the squash is tender, about 10 minutes.
• Transfer to a large bowl, puree in batches and return to the pot and reheat if necessary. Serve with a dollop of creme fraiche, some chives, and hot sauce, if using.