Winter Vegetable and Apple Soup

This recipe was supposed to start with sweet potatoes but we continue to look for winter squash recipes so we adapted it to butternut squash. Start by cutting a large butternut squash in half and removing the seeds. Brush it wih oil and bake it at 350 degrees for 45 min. Remove it and set aside to cool. While it is cooling, saute 1 diced medium onion, 2 cloves of garlic and one med/large apple which has been seeded, peeled and diced and 1T of ginger. When the apple gets soft put the mixture into a food processor and add the cooled squash which has been diced. Add one chipotla pepper taken from a can of chipotlas in adobo sauce. Be careful with this. Even a carefully seeded chipotla in adobe can add a lot of heat. Leave it out if you wish but it does give the soup a nice "bite".Process until it reaches the desired consistancy, chunky or smooth. Bring to the desired thickness by adding stock, either chicken or vegetable and add some crumbled cooked bacon. Garnish with chive batons. We served it with a nice crusty bread and cheese. We do intend to try the recipe with sweet potatoes and acorn squash.