TO SERVE 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