2 tbsp. butter
2 Granny Smith apples, peeled and sliced
1 lg. onion, sliced
2 carrots, thinly sliced
2 (13 1/2 oz.) cans chicken broth
2 c. squash, cubed and microwaved (12 1/2 minutes)
1 c. heavy cream or skimmed evaporated milk
1/4 tsp. crushed rosemary
1/4 c. dry white wine
Salt and pepper

Melt butter, saute onions, apples, carrots - 5 minutes. Add 1 cup broth, cover, simmer 5 minutes. Puree - return to pot, add remaining squash, cream, rosemary. Bring to boil, simmer uncovered 10 minutes. Stir in wine, simmer 2 minutes. Serve hot or cold. Garnish with apple slices.