Butternut Squash Soup

Name: Butternut Squash Soup
Ingredients: 2 pounds butternut squash, peeled, seeded, and cut into 2 pieces; 1 sweet potato, peeled and cut into 2 pieces; 2 cans (13 3/4 ounces each) reduced-sodium chicken broth, defatted; 2 tablespoons light molasses; 2 tablespoons chopped fresh tarragon or sage; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 large onion, chopped; 1 tart apple, sliced; 2 cloves garlic, sliced; salt; ground black pepper; 1 cup 1% low-fat buttermilk; 2 tablespoons chopped fresh italian parsley