Roasted Butternut Squash & Apple Bisque Soup

Ingredients

• * 1½ pounds Granny Smith apples, peeled, cored, and quartered
• * 4½ pounds butternut squash (about 3 medium), each cut lengthwise in half and seeded
• * I large onion (about 10 oz), peeled and cut into quarters
• * 3 tbsp olive oil
• * ¼ cup packed brown sugar
• * ¾ tsp ground cinnamon
• * ½ tsp ground cardamom
• * ½ teaspoon salt
• * ½ tsp ground pepper
• * 3 cans (14 to 14½ oz each) chicken broth (5¼ cups) or homemade chicken broth
• * Fresh chives and coarsely ground pepper for garnish