1 butternut squash, cut in half with seed removed
pat of butter
1 yellow onion, chopped
1 rib of celery, chopped
I carrot, chopped
1 Tbsp butter
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
Preheat oven to 375. Lightly coat the cut side of the butternut squash with butter and place on a baking sheet cut side down. Roast in the oven for about 30 minutes or until a knife pierces the flesh easily. Cool enough to handle; then scoop out the flesh. Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add the apple, and broth. Bring to boil. Simmer for 10 minutes; add the squash and heat through. Puree. Add spices to taste.
Serves 4-6.
