* 1½ pounds Granny Smith apples, peeled, cored, and quartered
* 4½ pounds butternut squash (about 3 medium), each cut lengthwise in half and seeded
* I large onion (about 10 oz), peeled and cut into quarters
* 3 tbsp olive oil
* ¼ cup packed brown sugar
* ¾ tsp ground cinnamon
* ½ tsp ground cardamom
* ½ teaspoon salt
* ½ tsp ground pepper
* 3 cans (14 to 14½ oz each) chicken broth (5¼ cups) or homemade chicken broth
* Fresh chives and coarsely ground pepper for garnish
1. Preheat oven to 425 degrees F. Divide apples, squash (cut sides up), and onion between two 15½" by 10½" jelly-roll pans or shallow large toasting pans; drizzle with oil. Toss onions and apples to coat with oil. In cup, mix brown sugar, cinnamon, cardamom, salt, and pepper. Sprinkle spice mixture over ingredients in pans. Place pans on 2 oven racks; roast 1 hour or until very tender and golden, rotating pans between upper and lower racks halfway through roasting time. Cool slightly.
2. With spoon, scoop out flesh from squash halves and transfer to medium bowl. Discard and dark, tough bottom layers from onion quarters. Cut onion and apples into large chunks.
3. In blender at low speed, blend one-third of roasted vegetable mixture with 1 can broth until pureed. Pour pureed mixture into 4-quart saucepan. Repeat 2 more times with remaining vegetable mixture and broth. Add 2 cups water to pureed mixture; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes to blend flavors. (If not serving soup right away, spoon into large bowl; cover and refrigerate up to 2 days. Or ladle soup into freezer-safe containers and freeze up to 1 month. Thaw in refrigerator overnight; to serve, reheat over medium heat).
4. To serve, ladle soup into individual soup bowls. Garnish with chives and sprinkle with pepper.