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2 tablespoons pareve margarine
1 medium yellow onion, chopped
1 rib of celery, with leaves, chopped
1 carrot, chopped
1 butternut squash, peeled, seeds removed, chopped
1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3-to-1 ratio)
3 cups chicken broth (or vegetable broth if vegetarian)*
1 cup water
1/2 teaspoon each; ground sage and dry thyme
Pinches of nutmeg, cinnamon, cayenne, salt and pepper or curry powder, if desired
Coarsely chopped nuts for garnish

Set a large saucepan over medium-high heat and heat margarine for 1-2 minutes. Don’t let it turn brown. Add onion, celery and carrot and sauté, stirring, for 5 minutes, turning heat down if vegetables begin to brown. Add squash, apple, broth and water. Bring to boil. Cover, turn heat down to simmer and cook for 30 minutes until squash and carrots soften. Puree and return to a clean pot. Add salt and spices to taste. Serves 4 to 6.

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