2 celery ribs
2 tbs butter
1 medium onion chopped
½ tsp cinnamon
1 tsp kosher salt
½ tsp pepper
¼ cup brown sugar
2 granny smith apples peeled, seeded and chopped
1 ½ lb butternut squash peeled, seeded cut into ½ inch pieces (about 3 ½-4 cups)
2 cups chicken broth
2-½ cups water
In a 6-quart pot melt the butter over low heat and add the onions, celery, and carrots and sauté stirring occasionally until softened. Add cinnamon, nutmeg, brown sugar and cook stirring for 1 minute.
Stir in squash, apple, stock, water salt and pepper, and simmer uncovered, stirring occasionally until vegetables are very tender (about 15-20 minutes)
Puree soup in blended adding additional water to thin if necessary.
Return to pot, heat and serve.