In a large stockpot over med-high heat, combine squash, pumpkin, carrots, onions, bay leaves, spices, wine, tomatoes and vegetable stock. Bring to a gentle boil and keep on a gentle boil for 30 minutes.
Reduce heat to medium and add apples.
Season with salt and pepper, stirring occasionally and cover and continue to simmer for 1-1/2 hours. Or 30 minutes if using a pressure cooker.
Puree until smooth, add cream and bring back up to warm temperature, checking seasoning.
Serve warm or keep in fridge. You can freeze this too.