Butternut squash soup

Labriola Bakery offers a butternut squash soup that is delicious! This is my interpretation that is as good or BETTER:

Take one large, cooked butternut (OR ACORN) squash (halve it, turn it upside down & put it in a roasting pan set in a 1/2" water bath for approx. one hour (or more, if it's large) @350 until tender - cool the squash a little bit, scoop it out right onto any cooking liquid and set it aside.

In a large saucepan or small pot, saute 1/2 cup grated onion & ,1 c. peeled, grated apple in 4 Tblsp. butter - stir & cook (med/low heat) until translucent & tender, being careful not to let it get brown- approx. 10-15 minutes. Remove from heat.

To the onion in the pot, add the cooked squash, 1 Tblsp. chicken or vegetable 'base' (like buillion) and 1 cup water.  Season with 1 tsp. ginger and 1 tsp. cinnamon.  Add a shake of cayenne if you like a little heat. Cover and cook over a very low heat for 30-45 minutes.   With an immersion blender, puree the mixture. If you don't have an immersion blender (BUY one - they're wonderful!!), put the mixture in a food processor or blender and puree until smooth.

Continue to cook over a low heat, stirring occasionally for 15 minutes. Add 1 cup heavy (whipping) cream, 1 T. brown sugar and 1 Tblsp. butter and continue to heat (on low- this will scorch easily!) and stir for another 10 minutes. Season with salt & pepper. For you purists, use white pepper instead (but in a smaller amount... warning: it's HOTTER than black pepper) to keep the color of the soup free of black speckles. 

This soup is heavenly served plain but it's also good with buttery, garlicky croutons (Labriola serves it that way) on top.