Gingered Butternut Squash and Apple Soup

Note from Cheri: This recipe by Louise Fiszer was given to us by the folks at WineAnswers.com, as part of a fabulous holiday meal.

Resembling a misshapen light bulb, butternut squash is one of the most common of the winter varieties of squash. Choose one that has a smooth unblemished skin and is firm to the touch.

3 tablespoons vegetable oil or butter 2 celery stalks, chopped 6 scallions, white part only, chopped 1 tablespoon grated fresh ginger 1/2 teaspoon ground ginger 1/4 teaspoon ground red pepper 1 large green apple, (Granny Smith, Pippin, etc.) peeled, cored and diced 5 cups chicken stock 1 cup apple juice or cider 2 pounds (about 8 cups) peeled and diced butternut squash salt and pepper to taste 1/4 cup chopped chives

Serves 8 Heat oil in a large pot. Cook celery and scallions over medium heat, until soft, about 3 minutes. Stir in both gingers, pepper and apple. Cook until fragrant, about 2 minutes. Add stock, apple juice and squash. Bring to a boil over high heat. Partially cover and simmer about 20 minutes or until squash is very tender. Purée in blender or food processor until smooth. (If consistency is too thick add water or stock). Taste for salt and pepper. Serve, sprinkled with chives.