Butternut Squash Bisque

1. 1

   Preheat oven to 400 degrees.

2. 2

   Rinse squash, cut in half lengthwise and scoop out seeds.

3. 3

   Places halves cut side down in a 12 by 7 inch baking pan.

4. 4

   Peel, halve and core apples, add to pan.

5. 5

   along with 1/4 cup water.

6. 6

   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.

7. 7

   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.

8. 8

   Pour into 3 to 4 quart pan.

9. 9

   Add wine, cinnamon, nutmeg, ginger and chili flakes.

10. 10

    Bring to a simmer over medium-high heat, and reduce heat to simmer, stirring occasionally to blend flavors, about 15 minutes.

11. 11

    Add salt and pepper to taste, and stir in chives.

* Per serving · 4 servings · Values may vary.