1 buttercup squash, peeled, seeded, cut into 1 inch cubes
2 Tbsp. minced shallots
1 cup sauvignon blanc or Riesling wine
1 Tbsp. brown sugar
¼ cup pure maple syrup
¼ tsp. grated fresh ginger
2 quarts chicken stock
1 stalk lemon grass, split
¼ cup apricot brandy
pinch cinnamon, nutmeg, clove
** sea salt
** cayenne pepper

In large pot place 2 quarts chicken stock, squash, white wine, shallots, cinnamon, clove, nutmeg, brown sugar, and lemon grass. Cook approximately 25 minutes until squash has softened. Discard stalk of lemon grass. Place remaining ingredients into blender. Puree until smooth. Place back in pot. Add maple syrup, ginger, and apricot brandy. Simmer on low heat approximately 5 minutes. Season with salt and cayenne pepper to taste.
Cranberry Garnish
½ cup brown sugar
1 cup water
2 cups cranberries
Boil water with brown sugar creating syrup. Add cranberries. Cook 2 minutes. Set aside.

Presentation

1 Tbsp. chopped chives
pinch ground nutmeg
Warm soup plates. Ladle soup in plates. Place 2 Tbsp. in center of plate. Sprinkle chives around cranberries. Dust edges of plate with ground nutmeg.