Butternut Squash Soup

1 medium butternut squash
1 medium yellow onion chopped
3 Tbs. butter
2 apples peeled and cored
2 sticks of celery chopped
1 carton of chicken broth
1 pint of heavy cream (you can use half and half as well)
S&P to taste

Optional: Nutmeg to taste, Sour cream (dollop per bowl), bread to dip.

Directions:
1- Wash butternut squash and take a small knife or fork and puncture squash all over to release air.
2- Bake at 350 degrees for 1 hour or until tender (you can check with a fork)
3- Fill sink with cold water and place squash in sink to cool.
4- While cooling, in a deep saucepan melt butter and saute onions and celery until clear and tender. Add 2 cups of broth and apples and bring to a boil. boil until apples are tender (about 10 min) remove from heat, add remaining chicken broth and let cool.
5- Peel skin off of squash and cube squash. In a food processor or blender puree squash and apple-liquid until smooth (Do not blend while food is really hot or else you will have an explosion)
6- Return to pan and add cream.
7- Bring to a near boil and serve.