Ingredients:

2 tbsp butter

1 large onion, chopped

1/2 tsp ground nutmeg

4 1/4 lbs butternut squash, peeled, seeded and cut into 1" cubes

4 1/4 c. vegetable broth

1 apple, peeled, cored and diced

1/2 c. apple juice or cider

Directions"

Melt butter in large pot over medium-high heat.  Add onion and nutmeg.  Saute onion until it begins to brown, about 5 min.  Add squash, broth, apple and apple juice or cider.  Bring to a boil, reduce heat and simmer uncovered until squash and apple are tender, about 30 min.  Working in batches, puree soup in blender until smooth.  Return soup to pot.  Season to taste with salt and pepper.  Bring soup to simmer, thinning with more broth if desired.