4 slices day old bread
3 apples, peeled, cored, and sliced
1 lg. butternut squash, peeled and sliced
2 med. onions, sliced
4 c. chicken stock
3/4 tsp. dried tarragon
Salt and pepper to taste
1/2 c. apple wine
1/2 c. heavy cream
Sour cream
Chopped scallions

Make bread crumbs of the bread. Place in stockpot with all ingredients up to apple wine. Simmer 30 minutes until vegetables are tender. Puree the mixture and reheat to simmer. Add the apple wine and cream - do not boil. To serve, garnish with dabs of sour cream and chopped scallions. Makes 6 servings.