Butternut squash is also known as butternut pumpkin by our friends in Australia and New Zealand. It has a consistency and color very similar to pumpkin and is actually classified as a fruit. It is quite versatile as it can be roasted, grilled and steamed. It is an excellent source of Vitamin A, fiber and trace minerals. This soup is delicioius on a cool fall night. Bon Appétit!

2 Tbsp. butter

1 onion, chopped

1/8 tsp. ground nutmeg

2 butternut squash (2 lb. each), peeled, chopped (about 6 cups)

2 Granny Smith apples,  chopped

3 containers (14-1/2 oz. each) organic vegetable broth

Feta or Goat cheese

Melt butter in large saucepan on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring occasionally. Stir in nutmeg; cook 1 min. Add squash, apples and broth; stir. Bring to gentle boil; cover. Simmer on medium-low heat 20 min. or until squash and apples are tender, stirring occasionally.

Cool soup slightly. Add, in batches, to food processor or blender; cover. Process until smooth.

Ladle soup into 8 serving bowls. Add cheese for finishing touch.