|Source: Susan Lense (2003)|
|Prep time: 1 hour||Cooking time: 30 minutes||Total time: 1 1⁄2 hours|
Reduce the apple cider until flavor is concentrated. Set aside. Bake or microwave both squashes. Cool and remove seeds and peelings. In a large saucepan, mash the squash as you would potatoes. Gradually blend in sour cream, diluting with half & half. (Low fat milk can be used instead.) Mix in cumin, pepper and reduced cider. Add broth until the soup reaches desired consistency. Salt to taste.