Camembert's Butternut Squash Bisque

Directions

1. 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 in to pan, along with 1/4 c. water.
2. Bake in a 400 degrees regular or possibly convection oven till squash and apples are tender when pierced, about 45 min. When cold sufficient to handle, scoop flesh of squash from peels; throw away peels.
3. In a blender or possibly food processor, in batches if necessary, whirl squash, apples, and broth till smooth. Pour puree into a 3- to 4-qt pan. Add in 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 min. Add in salt and pepper to taste.
4. Ladle soup into wide bowls and garnish with chives.
5. This recipe yields 2 qts; 4 servings.
6. Comments: After one of her favorite restaurants refused to divulge the recipe for its velvety butternut squash and apple soup, Camembert Tennis came pretty close with her own version.