Spiced Butternut Squash and Apple Soup

I just made a very tasty soup! Pardon me while I record the recipe for reference.

1 Butternut squash (2.75 lbs unpeeled)
1 White onion, diced finely
1 Granny smith apple, peeled, cored, cut into 1/2" pieces
1/2" Piece of ginger, minced
2 tsp. Vegetable oil
1-1/3 tsp. Curry powder
Allspice, to taste (generous sprinkle)
Cinnamon, to taste (generous sprinkle)
2 Cups chicken broth
Cider vinegar, to taste (about 1 tsp?)
Brown sugar, to taste (about 2 tsp?)
Black pepper, to taste
Water

Stab the squash several times with a fork and microwave over a paper towel for about 10 min. Allow to cool and cut in half. Scrape out seeds and fibers. Peel and cut into 2" pieces. Continue to microwave until soft enough to cut easily, about 10-15 additional minutes.

Heat oil in a dutch oven. Stirring often, saute onions, ginger and apples for 5 minutes over medium heat. Add curry powder, allspice and cinnamon. Stir to coat evenly. Stir in butternut squash. Add chicken broth. Bring to a boil, lower heat and cover. Simmer for 15 minutes. Puree. Add cider vinegar, brown sugar* and black pepper to taste. If necessary, gradually stir in a little water to thin consistency. Garnish with a dollop of creme friache, Greek yogurt or sour cream. Bon apetit!

*Note: If pureeing in a blender (as opposed to with a stick blender), be sure to add the brown sugar while the soup is hot.