From a magazine clipping
2 tbsp unsalted butter
1 large union, diced small
1 large Granny Smith apple, peeled, cored, and diced
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1 butternut squash (2-3 lb), peeled and diced
6 cups chicken stock
Salt and freshly ground pepper, to taste
Melt the butter in a large pot over medium heat.
Add the diced onions and apples, and cook until tender, about 10 minutes.
Stir in the spices, cook for 1 minute, and then add the squash and chicken stock.
Bring to a boil; reduce heat and simmer, uncovered, until the squash is tender, about 20-30 min.
Puree the veggies in batches with a small abount of liquid from the soup in a blender or food processer. Or use an immersion blender to blend the soup in the pot. If soup thickens, add some broth as you reheat.
Season with salt and freshly ground pepper.
Soup can be made a day ahead.
