2-3 sweet winter squash (like butternut)
1 lg yellow sweet onion
4 sweet apples, peeled, cored, sliced OR 3 c applesauce
4-5 c vegetable or chicken broth
¾ c dry white wine
2 T grated fresh ginger
1 t cinnamon
1 t nutmeg
salt & pepper
Bake whole squash in pan with water at 350 for 1 hour. Let it cool, halve squash and remove seeds. Scrape squash pulp from skin into bowl and set aside.
Saute onion in butter ‘til soft, add apples, dash salt, simmer 15 mins, stirring often. Add squash, broth, wine, ginger & spices and simmer for 15-20 mins.
Puree the soup in blender in batches until smooth. Add salt & pepper to taste. For a richer soup, add cream. Enjoy with rustic bread!