Ingredients:
2-3 sweet winter squash (butternut)
2T butter
1 large yellow sweet onion
4 sweet apples – peeled, cored, sliced or 3 cups applesauce
4-5 C veggie or chicken broth
3/4C dry white wine
2 T grated fresh ginger
1 t cinnamon
1t nutmeg
Salt and pepper to taste
Bake whole squash in pan with water @ 350°F 1 hr. Let it cool -clean out seeds and scrap out sweet squash pulp in to bowl – set aside. Sauté onions in butter until soft, add apples (and a touch of salt), cook for 15 minutes stirring frequently. Add squash, broth, wine, ginger and spices – simmer15-20 min. Puree the soup in a blender in batches until smooth. Add S&P to taste – You can add cream to make a richer soup. ENJOY!
