Butternut Squash and Apple Soup



1 Large butternut squash, peeled and cubed

1 cup of diced carrots

1 medium onion, diced

2 cloves of garlic

4 Golden delicious apples

¼ cup butter

3 cups of chicken or vegetable stock

1 cup of water

2 tsp of course salt

¼ teaspoon of freshly milled pepper

Dash of each: nutmeg, cumin and coriander

1/4 cup heavy cream (optional)

In a medium saucepan, melt the butter over medium heat and sauté the onions until softened. Add the garlic, squash and carrots until soft (about 10 minutes). Add the apples, stock, water and spices (should cover it slightly) and bring to a simmer for about 30 minutes until softened. Add it to a blender or food processor until fully pureed. Lastly, add the cream. Season with salt and pepper.