Butternut Squash Soup

This recipe is so simple and one of my favorites! Until I decided to make this recipe, butternut squash was something I ignored at the grocery store.  On a trip with a friend to Eatzi's I discovered this soup.  I came home and immediately began searching for recipes.

Butternut Squash Soup:
1 tbs. EVO
1 medium chopped onion
3 cloves of garlic, chopped
3 c. of chicken broth
1/8 tsp. salt
1 to 2 ribs of celery
1 to 2 chopped carrots
1 tart apple
pinch of cinnamon, nutmeg, and cayenne (added to your liking, after pureed)

Pour EVO into a pan and heat.  Chop onion, carrot, garlic, and celery.  Saute vegetables until soft.  Pour the vegetables and broth into a large pot and add squash and apple. Add salt and pepper. Bring the mixture to a boil and continue to boil for 30 minutes or until squash becomes soft.  Let the mixture cool a few minutes, then place in the blender and puree until smooth.  Add cinnamon, nutmeg, and cayenne to taste (start by adding a pinch at a time).  To make the recipe a creamier soup, add a tablespoon of sour cream to garnish each bowl.