2 medium butternut squash (about 1½ pounds each)
2 Golden Delicious or Gala apples
2 tablespoons oil
1 small onion
2 cups (16 ounces) chicken stock
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup water
1 teaspoon nutmeg
Peel apples and squash. Remove seeds from both & cut into 1 inch chunks. Dice onion.
In a 4 quart pot, heat oil until hot. Sauté onion in over medium heat until tender but not browned. Add diced apples and quash and seasonings. Continue to sauté 5 minutes or until flavors are released. Add chicken stock and water and heat to boiling over high heat. Reduce flame to low and simmer, covered for 20-25 minutes.
Allow soup to cool slightly. Using a hand blender or food processor, puree soup until very smooth. To serve, reheat but do not boil or soup will thicken.