Creamed Butternut & Apple Soup

5 pounds butternut squash, peeled and diced
1-1/2 pounds apples, quartered
1 (1-inch) cinnamon stick
1/2 gallon chicken stock
1-1/2 cups unsalted butter (3 sticks)
1/3 cup pure maple syrup
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 pint light cream, hot

Steam the butternut, apples, cinnamon and chicken stock together until the squash is soft. Run through a food mill and return to the pot. Add the remaining ingredients except cream and simmer fifteen minutes. Add the cream, strain, and serve.

Yield: 8 servings

Credits
From: Country Inn and Bed & Breakfast Cookbook