Elise Bauer

medium yellow onion, chopped (about 1 cup)

celery rib, chopped (about 3/4 cup)

carrot, chopped (about 3/4 cup)

butter

butternut squash, peeled and chopped (6 to 8 cups), seeds discarded (see How to Peel and Cut a Butternut Squash)

tart green apple, peeled, cored, chopped (squash and apple ratio should be 3:1)

chicken stock or broth (use vegetable broth if cooking vegetarian)

water

nutmeg, cinnamon, cayenne, salt and pepper