Recipe

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• 1 yellow onion, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 1 tbsp butter
• 420 g butternut squash, peeled , seeds removed, chopped
• 1 green apple, peeled, cored, chopped
• 3 cups chicken broth
• 1 pinch nutmeg
• 1 pinch cinnamon
• 1 pinch salt
• 1 pinch pepper

• 1 Combine butter, onion, celery, and carrot in large saucepan.
• 2 Cook for 5 minutes.
• 3 Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft.
• 4 Puree. Add spices to taste.