3-4lbs butternut squash
6 apples, peeled and diced(Macintosh work best)
6 cups chicken broth
1 large onion, diced
2 Tbsp veg. oil
1/2 - 1 tsp allspice
1-2 Tbsp cinnamon
1/3 to 1/2 c. maple syrup
1 tsp white pepper
1 tsp salt
3/4 c. heavy cream

Prick squash with a fork all over, then wrap in plastic wrap and microwave about 3-4 minutes to get skin tender enough to take skin off with a knife. Cut up squash into small pieces, and take out the seeds and nuke until very soft.

In a large pot, heat oil. Add onions and cook till transparent. Add apples and cook until soft. Add squash and chicken broth. Bring to a boil, reduce heat and simmer for 45 minutes. Add spices and adjust seasonings with maple syrup and salt. Cool completely. Puree in an emulsion blender or a food processor, adding the heavy cream to give a silky smooth consistency.