2 tbsp. butter
1/2 c. onion, chopped
1/2 c. celery, chopped
1 c. leeks, chopped
1 c. apples, chopped
3 c. yellow squash diced in 1/2 inch pieces
5 c. chicken broth
8 tsp. poultry seasoning
Salt and pepper to taste

Saute vegetables (except squash) in butter until limp. Add to broth with squash. Cook until tender (about 30 minutes). Puree.

Can be part water.