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
Rinse squash; cut in half lengthwise and scoop out seeds.
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.
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.
In a blender or food processor, in batches if necessary, whirl squash, apples, and broth until smooth.
Pour pure into a 3- to 4-quart pan.
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.
Add salt and pepper to taste.
Ladle soup into wide bowls and garnish with chives.