Butternut Squash Apple Soup
1 yellow onion, chopped
1 rib of celery, chopped
I carrot, chopped
1 Tbsp butter
1 butternut squash, peeled, seeds removed, chopped
1 tart green apple, peeled, cored, chopped
(squash and apple should be at a 3 to 1 ratio)
3 cups chicken broth (or vegetable broth if vegetarian)
Pinches of nutmeg, cinnamon, salt and pepper
Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth.
Bring to boil. Simmer for 10 minutes or until squash is soft. Puree.
Add spices to taste.
Serves 4-6.