Maple Autumn Squash Soup

The best flavors of Fall in one soup.

1 lb. butternut  squash, peeled, cubed and boiled

1/2 c. butter, divided

1/4 c. maple syrup

3 T. brown sugar, packed

1 t. cinnamon

1/2 t. ground ginger

3 T. all-purpose flour

2 c. chicken broth

2 c. unsweetened applesauce

1 c. Granny Smith apples, cored, peeled and chopped

2 c. light cream

salt and pepper taste

Combine squash with 4 tablespoons butter, syrup, brown sugar and spices; mash well and set aside. Melt remaining butter in a large pot over medium heat; add flour and cook for 3 minutes, stirring constantly. Blend in broth and cook until soup thickens. Stir in squash mixture, applesauce and apples. Cook over medium heat until warmed through, stirring often. Add cream and heat until soup begins to bubble around the edges. Cool and refrigerate overnight. Reheat over medium heat until warmed through.

Makes 6 to 8 servings.

Hint: You might want to make the soup a couple of days ahead and refrigerate so the flavors can blend.