Sorry, no photo for this one, and there is only a dab left, so not much to go from there either. As you probably have been able to tell, I love pureed soup, and I also happen to love butternut squash soup. It is a fantastic squash to work with because it does not have the stringy characteristics that others do.
This is very similar to my other soups, but I like the spice combination on this one. For the record, the squash to apple ratio should be about 3:1. I really enjoy the addition of the cayenne pepper in this soup, i think that it adds a great kick. I made a whole wheat bread to accompany it and it was a very filling meal.
1 medium onion, chopped
1 rib celery, chopped
1 carrot, peeled and chopped
2 Tbs butter
1 medium butternut squash, peeled, and cut into 1-2" cubes
1 large apple, peeled, cored and chopped
3 1/2 cups chicken broth
1 cup water
1/2 tsp nutmeg
1/4 tsp cinnamon
1/2 tsp cayenne
salt and pepper to taste
Melt butter in a heavy soup pot over medium high heat, add onion, celery and carrot. Sauté for around 5 minutes, do not let the vegetables brown, lower the heat if they threaten to.
Add the squash, apple, broth and water to the pot, cover and cook over medium heat for around 30 minutes or until the squash and apple are soft. Add the spices, then puree with a hand blender or counter blender until smooth (if counter blender return to pot) adjust seasoning and simmer for a few minutes.
Serve and enjoy.