Pierce squash and bake for one hour at 425 degrees.
Peel and chop onion‚ saute with butter in large stockpot over medium/low heat
Add spices, cider, and stock
Peel, core, and chunk apples and add to pot
Simmer over low heat for approx. 30 minutes
Remove squash‚ halve and remove seeds
Add squash pulp to stockpot and mix well‚ continuing to simmer
When thoroughly mixed, remove from heat and puree until completely smooth

To serve: Re-heat and stir in whipping cream until well blended Serve in individual bowls with a spoonful of sour cream and a fresh rosemary garnish