BUTTERNUT SQUASH-APPLE SOUP ~ WILLIAMS SONOMA

Steps:

• In a large saucepan over medium heat, melt the butter. Add the apple and shallot and sauté, stirring occasionally, until softened (5 to 7 minutes). Add the ginger, cinnamon, salt and pepper and sauté until fragrant (about 1 minute). Add the wine, bring to a boil and cook for 1 minute. Add the butternut squash puree, 2 cups of chicken stock and the sage. Bring to a simmer, reduce the heat to medium-low and cook, stirring occasionally, for 20 minutes. Using a blender, puree the soup in batches, then strain through a fine-mesh sieve set over a large saucepan. Add more stock if the soup is too thick. Ladle into warmed bowls and serve immediately. Serves 6.