1 (2 1/2 lb.) butternut squash, peeled and diced
3/4 lb. cooking apples, peeled, cored and quartered
4 c. chicken broth
1 (1 1/2 inch) stick cinnamon
1 c. half and half
1/4 c. butter, melted
2 tbsp. maple syrup
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger

Combine first 4 ingredients in a 6 quart saucepan. Bring to a boil, cover and reduce heat and simmer 20 to 30 minutes or until squash is tender. Remove cinnamon stick. Spoon mixture into container of blender and process until smooth. Return mixture to pan. Stir in the half and half and next 5 ingredients. Cook over low heat stirring constantly, until well heated. Serve hot. If desired, garnish with apple slices and ground nutmeg. Serves 8 people.