Ingredients

medium butternut squash, peeled, seeded and diced coarsely
1 apple, peeled, cored and diced
1 potato peeled and diced (or 2 small potatoes)
1 onion, chopped
1 carrot peeled and sliced
1/4 cup butter
Salt and pepper to taste

Directions

Melt butter in soup pot. Cook the onion until softened and add the squash, apple, carrot and potato. Saute for 5 minutes, do not brown. Add water, after boiling reduces to low heat. Cook until vegetables are very tender. Puree with blender or food processor until smooth. Pour the soup back into the pan bring just to boiling point, then reduce heat add salt and pepper. Serve as hot or add cream before serving.