Instructions: Combine squash, apples, broth, and cinnamon sticks in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 to 30 minutes or until squash is tender. Remove cinnamon stick. Spoon mixture into container of an electric blender, and process until smooth.

Return squash mixture to Dutch oven; stir in 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.

This recipe yields 8 cups.

Yield: 8 cups

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