Serves 6 to 8

1/4 cup unsalted butter
2 large onions, diced
2 large Granny Smith apples, peeled, cored and diced
1 tsp nutmeg, ground
1/2 tsp allspice, ground
1/2 tsp cinnamon, ground
4 butternut squash, peeled, halved lengthwise and seeds removed, diced into 1 inch cubes
3 quarts chicken stock
salt and freshly ground pepper, to taste

1) Melt the butter in a large pot over medium heat. Add the diced onions and apples, and cook until tender, about 10 minutes.
2) Stir in the spices, cook for 1 minute, and then add the squash and chicken stock.
3) Bring to a boil; reduce heat and simmer, uncovered, until the squash is tender, about 20 to 30 minutes.
4) Puree and serve. Add additional stock, if necessary, to the desired thickness. Season with salt and freshly ground pepper. Refrigerate any leftovers.