1 medium butternut squash, peeled, seeded and diced
4 golden crisp apples, peeled, seeded and diced
2 tsp sea salt
1 ½ tsp ground cumin
½ tsp ground coriander
¼ tsp ground ginger
¼ tsp ground peppercorns
2 cups chicken broth
2 ½ cups water
Cover chiles in boiling water for 20 minutes. When chiles are tender, set aside and reserve 1 cup of water.
In a large pot under medium heat melt butter, being careful not to brown. Add onions until translucent and fragrant, about 4 minutes. Add butternut squash and stir until lightly browned, about 10 minutes.
Add 3 apples, salt, cumin, coriander, ginger, pepper, chicken broth and water. Allow to come to a boil and reduce heat to medium low for about 30 minutes.
Transfer everything to a blender and blend with chiles until smooth. Return to the pot and simmer under low heat for another 5 minutes, adding more of the soaking chile water as necessary.
Serve hot. Top with remaining diced apples and crema.