Cut peeled squash into halves lengthwise and remove seeds. Place halved squash in microwave for about 16-20 minutes or until fork tender. (Depends upon size and microwave power). Season with salt and pepper and a pat of butter on each half.

Melt the rest of the butter in Dutch oven over medium heat and add prepared apple, onion and garlic (if using) and remaining ingredients.

Cook, stirring occasionally, until softened, about 7 minutes. Remove from heat and set aside.

When the squash is tender, allow to cool before scooping out the flesh, then discard the skin. Add the flesh to Dutch oven with the apple-onion mixture. Add the broth and water.

Taste and adjust seasonings adding more more salt and pepper, (and sometimes a pinch of sugar or honey if you like). Stir to combine, and bring to a boil over medium-high heat. Reduce the heat to a simmer, stirring occasionally and breaking up any large pieces of squash for about 15 minutes. (A hand blender may be used).

Stir in the cream and a pat of butter for each serving.

Variation: Add 1/2 teaspoon cinnamon and omit garlic.

Submitted by: Belle