6 lb. acorn or butternut (preferred) squash (2)
1 lb. onions, chopped
1 lb. carrots, peeled and chopped
1/4 c. chopped fresh ginger (cover with sherry)
1 lb. apples, peeled, cored and chopped
1 3/4 c. unbleached all-purpose flour
16 c. chicken stock
1/4 c. maple syrup or to taste
Salt and pepper to taste
3/4 c. butter
1 lb. celery, chopped
2 garlic cloves, chopped
1 tsp. fresh thyme, chopped
1 c. dry white wine
3 bay leaves
3 tbsp. brown sugar

Cut the squash into quarters or rings, removing the seeds and pith. Peel and cube the flesh. In a saute pan, heat the butter and saute the squash, onions, celery, carrots, garlic, ginger, thyme and apples. Sprinkle with flour, whisking to form a smooth paste, and cook the mixture for 3 to 5 minutes. Stir in the wine and then the chicken stock.

Bring to a boil, then reduce the heat to simmer. Add the bay leaves, maple syrup, brown sugar and salt and pepper. Cook for about 30 minutes, or until the vegetables are tender. Puree the soup. Serve warm. Serves 40. Can be frozen.