1 lg. or 2 sm. butternut squash (about 4 lbs.)
3 c. chicken broth (I use pareve chicken flavored powder)
1/4 c. butter
1 lg. onion, diced
4 med.-sized tart apples, peeled, cored and sliced
Salt and pepper to taste

Peel squash; cut into large chunks, removing seeds and fibers. Put into broth in large pot. Bring to boil, then lower heat. Cover, simmer for 20 to 25 minutes (until squash is tender). Meanwhile, melt butter in large skillet. Saute onion until tender but not browned. Add apples and saute until tender.

In batches, using blender or food processor (fitted with steel blade), process apples, onion and cooked squash with enough broth to puree easily.

Stir puree back into reserved broth. Add more broth if needed. Season to taste.