Very tasty! I used 2 1/2 pounds squash & 1/2 pounds apples. Added some saffron & garlic. Instead of roastin in the over I sateed the onions, garlic & spices in a stock pot, then added the squash & sauteed it a bit - probably would have gotten browner using the oven method but this way I could use my immersion blender in the pot. After the squash had cooked a bit I added the apples & broth, brought it to a boil & let it simmer about 45 minutes, then pureed.