Finely chopped veggies and they will cook even faster.
Butternut Squash to apple ratio should be about 3 to 1
1 medium yellow onion, chopped
1 celery rib, chopped
1 carrot, chopped
2 tablespoons butter
1 butternut squash, peeled and chopped, seeds discarded (like a pumpkin)
1 tart green apple, peeled, cored, chopped
3 cups chicken or vegetable stock
1 cup water
pinches of nutmeg, cinnamon, cayenne pepper, salt and pepper
1. Heat a large thick bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and saute for about 5 minutes. Lower the heat if veggies start to brown.
2. Add the butternut squash, apple, broth and water. Bring to a boil. Reduce to a simmer, cover and simmer for 30 minutes or so, until the squash and carrots have softened.
3. Use an immersion blender to puree the soup (or wait for soup to cool somewhat and work in batches to puree in a regular blender)
4. Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste. Garnish with fresh parsley or chives if desired.