Calvados Laced Squash Soup With Cinnamon And Bay Leaves Recipe

• 6 lb butternut squash - (abt 2 very large) halved lengthwise
• 4 Tbsp. extra virgin olive oil
• 2 Tbsp. unsalted butter - (1/4 stick)
• 2 x onions minced
• 2 x cinnamon sticks broken in half
• 2 x bay leaves broken in half
• 1 tsp coarse salt
• 1/2 tsp freshly-grnd black pepper
• 1/2 c. Calvados (apple brandy) (or possibly brandy)
• 4 can low-salt chicken broth - (14 ounce ea)
• 1 can evaporated lowfat milk - (12 ounce)
• 1/4 c. lowfat sour cream
• 1 Tbsp. hot water
• 1/4 tsp grnd cinnamon

Directions