2 lg. butternut squash, peel & cut up
2 onions, cubed
2 apples, peeled & cut up
1 lg. can soup stock (College Inn)
Salt & pepper to taste
Nutmeg
1/2 c. heavy cream (optional)

Place squash, onions and apple pieces in large soup pot. Pour in soup stock to cover. Bring to a boil; simmer until tender not mushy.

Drain vegetables; save stock. Puree squash, onions and apple in food processor until smooth.

Return puree to soup pot. Slowly add in some stock to give bisque consistency. Do not make it too thin. Heat through and stir.

Season with salt and pepper to taste. Add dash of nutmeg or to taste. (Can be frozen at this stage.) If desired, add heavy cream (about 1/2 cup).