In the Best Restaurants 2002 competition, readers of Seattle magazine rated Andaluca best place for a hearty cup of soup. Among their favorites: Green Gazpacho Soup and Tuscan Tomato Bread Soup. And now, smooth and golden as autumn, Butternut Squash Apple Soup. Ladle up!

3/4 onion, cut into large chunks
1/2 leek, sliced thin
1/4 ounce ginger, peeled and chopped
2 tablespoons brown sugar
olive oil, as needed

1 cup apple juice

1 butternut squash, peeled and cut into large chunks
1/2 potato, peeled and cut into large chunks
1-1/2 cups veggie or chicken stock
3/4 tablespoons salt
1/2 teaspoons pepper
1/4 tablespoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon cardamom
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves

3/4 cup cream

Saute onions, leeks and ginger in olive oil with brown sugar until they are golden. Deglaze the pot with apple juice. Add butternut squash, potatoes, stock, seasonings and bring to a broil. Simmer until the potatoes and squash are very soft. Remove from heat. Adjust seasonings and add the cream. Puree in a food processor or with a stick blender. Yields -eight 6 ounce servings (6 cups).