Butternut Squash Bisque - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400 degrees.
Rinse squash, cut in half lengthwise and scoop out seeds.
Places halves cut side down in a 12 by 7 inch baking pan.
Peel, halve and core apples, add to pan.
along with 1/4 cup water.
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.
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.
Pour into 3 to 4 quart pan.
Add wine, cinnamon, nutmeg, ginger and chili flakes.
Bring to a simmer over medium-high heat, and reduce heat to simmer, stirring occasionally to blend flavors, about 15 minutes.
Add salt and pepper to taste, and stir in chives.