Brie's Butternut Squash Bisque

Ingredients

• 3  apples sweet such as golden delicious ( 1 1/4 lb. total)
• 2.5 pounds butternut squash 
• 0.1 teaspoon pepper hot
• 0.5 cup wine dry white
• 3 cups fat-skimmed beef broth 
• 3 tablespoons chives fresh minced
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground ginger 
• 0.3 teaspoon nutmeg 
• 4 servings salt and pepper 

Equipment

• food processor
• bowl
• frying pan
• ladle
• oven
• blender
• baking pan

Directions

1. Rinse squash; cut in half lengthwise and scoop out seeds.
2. Place halves cut side down in a 12- by 17-inch baking pan. Peel, halve, and core apples; add to pan, along with 1/4 cup water.
3. Bake in a 400 regular or convection oven until squash and apples are tender when pierced, about 45 minutes. When cool enough to handle, scoop flesh of squash from peels; discard peels.
4. In a blender or food processor, in batches if necessary, whirl squash, apples, and broth until smooth.
5. Pour pure into a 3- to 4-quart pan.
6. Add wine, cinnamon, nutmeg, ginger, and chili flakes. Bring to a simmer over medium-high heat; reduce heat and simmer, stirring occasionally, to blend flavors, about 15 minutes.
7. Add salt and pepper to taste.
8. Ladle soup into wide bowls and garnish with chives.