SPICED SQUASH AND APPLE BISQUE

4 lbs. butternut squash, peeled, seeded and cut into 1 inch pieces

1 large Granny Smith, Honey Crisp or Gala apple peeled and cut into quarters

4 cups chicken broth, vegetable broth or water (broth is preferred)

2 Tbsp. butter

1 lg. shallot minced or one small sweet onion

1 leek sliced thin

1 clove garlic minced

1/8 tsp each, cinnamon, nutmeg, ground cloves, ground ginger

1 1/2 tsp salt

1/2 cup pure unsweetened apple juice or apple cider

1 Tbsp. brown sugar

1/4 cup Sherry or Brandy (sherry preferred)

1 cup half and half or 2/3 cup heavy cream

sour cream (optional)

METHOD:

In a large Dutch Oven or soup pot, place the squash, apple, and broth.

Bring to a boil and simmer, covered til the squash is tender, about 15 minutes.

Meanwhile, saute the shallot or onion, leeks and garlic in butter very slowly til soft but not brown. Keep heat low stirring often.

Add the vegetables to the squash mixture and mix to blend well.  
Puree in batches in your blender placing blended soup into a bowl. Put the soup back into the soupot and add the seasonings, sherry, brown sugar and apple juice. Heat but don't let it boil.

Mix in the cream and serve in individual bowls topped with a dollop of sour cream.

NOTE: If you plan to freeze some of the remaining soup, then add a little cream to each bowl instead of to the entire pot.