You want to have about 3 cups of squash purée. If your squash is on the large side, you could cook half of it, or all of it, and freeze the extra. Peeling the apples is optional; the peels don’t purée completely, but they add texture and other good nutritional things.
2 1/2 lb winter squash
3 sweet (not tart) apples
1/4 c water
3 c chicken or vegetable broth, divided
1/2 c dry white wine; or apple juice (cider); or additional broth
1/4 t ground cinnamon
1/4 t ground nutmeg
1/4 t ground ginger
1/8 t hot chili flakes
salt and black pepper, to taste
3 T minced fresh chives or parsley or cilantro…
1. Preheat oven to 400ºF. Cut squash in half lengthwise and scoop out seeds. Place halves cut-side down in a large baking pan. Peel, halve and core apples; add to pan, along with 1/4 c water.
2. Bake in oven until squash and apples are tender when pierced, about 45 minutes. When cool enough to handle, scoop flesh out of squash and discard (compost) squash peels. In a food processor or blender, in batches if necessary, purée squash flesh and apples with a cup or so of broth.
3. Pour purée into a large pot. Add remaining broth, wine, cinnamon, nutmeg, ginger, and chili flakes. Bring to a simmer over medium-high heat, then reduce heat and simmer, stirring occasionally, for about 15 minutes. Add salt and pepper.
4. Serve, garnished with fresh herb of choice, or not.