1butternut squashpeeled, cored and cut into chunks
1medium sweet potato (yam)peeled and cut into chunks
1large applepeeled, cored and cut into chunks
1/2cupwhite wine
4cupschicken or vegetable broth
1/2Tbspground cumin
dashcayenne pepper
1tspsalt
1tspground pepper
1/2cuphalf and half cream
Instructions
Put a large pot over medium-high heat and add oil, onions and garlic. Cook for 3-5 minutes, or until onions become translucent. Add the wine and cook down until reduced by half.
Add all the rest of the ingredients except the cream. Stir well, pushing the veggies and fruit to be mostly under the liquid. Reduce the heat to just below medium, cover the pot, and cook for 30 minutes, stirring occasionally, or until the veggies are fully cooked and starting to fall apart.
Blend the soup, either using an immersion blender in the pot, or transferring the soup to a regular blender in batches. Transfer back to pot once all the soup is blended and smooth. Place pot on low heat, add the cream to the soup, stirring well and heat to desired temperature. Serve.