• 1 onion diced
• 2 ribs chopped celery
• 1 chopped carrot
• 1 butternut squash peeled, seeded, chopped
• 2 tart green apples cored and chopped (squash and apples should be in a 3 to 1 ratio)
• 4 cups chicken broth
• ¼ tsp. nutmeg and cinnamon
• Salt and freshly ground pepper to taste

1. In oil or butter brown the onion, celery and carrots.
2. Add the squash, apple, broth and water. Bring to a boil and turn down to simmer for about 35 minutes.
3. Puree
4. Add spices, salt and pepper. You can garnish this with chives or parsley.