Spiced Squash and Apple Soup

This is a great fall or winter soup. It also makes great baby food (just omit salt)! I don't like this recipe as well as the Butternut Squash and Coconut Soup version, but it is still very good!

Serves 6-8
Cook over med-high heat for 10 minutes:
1 large onion, diced
3 TBS butter
1 large granny smith apple, diced (and 1 for garnish sliced)
Add and simmer for 30 minutes:
1 butternut squash (approx. 4 lbs), peeled, seeded, and cut in cubes
3 c. water
1 tsp nutmeg
2 tsp cinnamon
1/4 tsp allspice
1 1/2 tsp salt
-Puree in blender in small batches. Return to soup pan. Season with additional salt/pepper to taste and add additional water or vegetable broth to reach desired thickness. Garnish with sliced apples and a little cinnamon sugar.

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