1/4 cup butter
2 Tb vegetable oil
1 small to medium onion, chopped
1 stalk celery, chopped
1 large carrot, chopped
2 cloves of garlic, minced
1 medium apple, pealed, cored and chopped
1 medium butternut squash, pealed, seeded and cut into 1 inch cubes
4 cubs chicken broth1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground ginger
1/8 tsp cayenne pepper
sour cream (optional)
garlic croutons (optional)
Melt butter in large soup pot, add chopped onion, celery, carrots, garlic and apple; cook until tender but not brown. Add squash to pot and enough chicken broth to cover all the vegetables; bring to a boil. Add spices and cover pot, then reduce heat to low. Simmer for one hour or until vegetables are all very tender.
Using a cooking wand or blender, puree until smooth return to pot and add any remain broth to reach desired thickness (I prefer it nice and thick). Bring the soup back to a good temperature and add salt and pepper to taste. Serve with a dollop of sour cream and garlic croutons.