Couldn't be easier Butternut Squash Soup

This soup is so yummy and so easy!

• 2 large butternut squash, peeled and chopped (you can usually find the squash already peeled and cut up in the produce aisle)


• 2 Granny Smith apples, peeled and chopped


• 2 onions, chopped


• 1 large can of chicken stock


• salt and pepper


• nutmeg


• 1/2 cup heavy cream

Dump the squash, apples, and onions in a pot. Pour stock over it all. Cover and bring to a boil. Reduce heat and let simmer for about 20 minutes or until veggies are tender. Puree. Season with salt and pepper and a dash of nutmeg. Stir in heavy cream just before serving!

This goes well with crusty bread and a mug of spiked cider:

In a crock pot, add 4 tea bags of J. Crow's mulled cider spices to 1/2 gallon of fresh, local apple cider. Turn crock pot on low and let cook for 2-4 hours. Pour a shot of brandy in a mug, then fill with cider. Yum again.