Maple Apple Squash Soup

1+ lb butternut squash (1 whole small)

1/2 c. (1 stick), divided

4 scant Tbsp maple syrup

2 tsp cinnamon

2 tsp allspice

1 tsp ground ginger

3 Tbsp flour

2 c. chicken stock

1-2 c. unsweetened apple sauce (start small and add in to taste)

1+ c. coarsely chopped tart apple (w/ skin on)

2+ Tbsp balsamic vinegar

1 1/2+ c. half and half

salt and pepper. to taste (lots of pepper for savoriness)

Roast squash until tender (350 in oven for 30-40 minutes). Combine with 4 Tbsp butter, maple syrup, cinnamon, ginger, and allspice. Mash, or blend till smooth with immersion blender.

Melt remaining butter in a large pot (3 quart) over medium heat. Add the flour and cook for 3 minutes, stirring well. Add the chicken stock. Stir for a few minutes, until soup has thickened. Add the squash mixture, applesauce (starting with 1 cup), apples, and vinegar. Cook until thoroughly heated, stirring frequently.

Stir in the cream and heat until soup just begins to bubble. Remove from heat. Season to-taste with salt and pepper.