1 t. Allspice
1/8 t. cinnamon
Peel and chop butternut squash and acorn squash. Roast covered in baking pan, with 1/3 cup water in a 350 degree F. oven for one hour. Remove squash from baking pan and allow to cool slightly.
In a medium size stockpot, add the pumpkin puree, roasted acorn and butternut squash, chicken broth, salt, pepper, allspice and cinnamon. Spoon in the sauteed apples and onion. Simmer for 15 minutes - breaking up larger pieces of the squash.
Remove from stove top and 1 cup at a time put in your blend to puree to smooth. Repeat until the entire soup is smooth. Return all the soup to the saucepan and stir in evaporated milk. Continue to simmer until ready to serve. Serve with croutons or top with a dollop of sour cream.