Butternut Squash Bisque

• 2 1/2 lbs butternut squash
• 3 golden delicious apples
• 3 cups chicken broth
• 1/2 cup dry white wine
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg, ground
• 1/4 teaspoon ginger, ground
• 1/8 teaspoon hot pepper flakes
• salt and pepper
• 3 tablespoons chives, fresh,minced

1. Preheat oven to 400 degrees.
2. Rinse squash, cut in half lengthwise and scoop out seeds.
3. Places halves cut side down in a 12 by 7 inch baking pan.
4. Peel, halve and core apples, add to pan.
5. along with 1/4 cup water.
6. Bake in a 400 degree oven until squash is tender when pierced, about 45 minutes, When cool enough to handle, scoop out flesh of squash from peels, discard peel.
7. In a blender or food processer, (I use a hand blender, works great, this way you can do it right in the pan),Blend squash,apples and broth until smooth.
8. Pour into 3 to 4 quart pan.
9. Add wine, cinnamon, nutmeg, ginger and chili flakes.
10. Bring to a simmer over medium-high heat, and reduce heat to simmer, stirring occasionally to blend flavors, about 15 minutes.
11. Add salt and pepper to taste, and stir in chives.

butternut squash, golden delicious apples, chicken broth, white wine, cinnamon, nutmeg, ginger, hot pepper, salt, chives

Taken from www.food.com/recipe/butternut-squash-bisque-77445 (may not work)