Apple Squash Soup
Roast a butternut squash in the oven till soft.
Saute 1 large onion and 4 cloves of garlic in butter.
Peel, core and chop 4 apples, add the apples to the onions/garlic.
Season with 1 t curry, 1 t ginger, 1/2 t nutmeg, 1/2 t white pepper, pinch tarragon, pinch thyme.
Pour in some wine- I used Max Black from Deer Run Winery. About 3/4 cup.
Simmer on medium low until the apples are soft.
Scoop the cooked squash into the blender, add chicken broth. Blend till smooth.
Pour in big pot.
Spoon the apple/onion mixture into the blender, add chicken broth. Blend till smooth.
Pour into big pot with the squash.
Add chicken broth to soup until it thins to desired thickness.
Add salt and cayenne pepper to taste.
Let flavors mingle in big pot on low heat for about 1/2 hour.