I love reading - foodie magazines in particular - which is where I found this delectable recipe. Don't take my word on how good it is. I know how hard it is to get an editor's attention, so if this recipe made it to print, it must be delicious.Butternut Squash Apple Soup
Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and sauté for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.
Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to a clean pot.
Add salt and spices to taste, and garnish with chives or parsley.