1. whipped or soured cream
  2. a little paprika or 1 tablespoon chopped fresh chives
  3. Heat the oil and butter in a large pan, add the Onion and sauté until golden.
  4. Add the Squash, Potato, Apples and spices and toss together over a low heat for about 2 minutes, until the fruit and vegetables are coated and the aromas of the spices are released.
  5. Add the stock, salt, bay leaf and Sugar, bring to the boil, cover and simmer gently for about 25 minutes until the vegetables are soft.
  6. Cool until lukewarm, then remove the bay leaf.
  7. Puree the soup in a blender until absolutely smooth.
  8. Reheat gently in a clean pan, adding just enough, ilk to give a medium-thick consistency.
  9. Add the brandy and heat through without boiling.
  10. Ladle the soup into warmed bowls, top each one with a little cream and dust with paprika or sprinkle with chopped chives.
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