In a large, thick-bottomed pot, melt 2 tablespoons of unsalted butter over medium-high heat until it becomes bubbly and fragrant. Add 1 chopped medium yellow onion, 2 stalks of chopped celery, and 2 medium diced carrots. Sauté these vegetables for about 5 minutes, stirring occasionally, until the onions turn translucent and the mixture becomes aromatic.

Stir in 2 cups of peeled and diced butternut squash along with 2 diced tart green apples—preferably Granny Smith for their bright acidity. Pour in 4 cups of chicken or vegetable stock, followed by 1 cup of water to ensure all the ingredients are covered. Bring this mixture to a rolling boil, allowing the flavors to meld beautifully.

Once boiling, reduce the heat to low and cover the pot with a lid. Allow the soup to simmer for about 30 minutes, or until the butternut squash and apples are fork-tender.

Remove the pot from the heat and carefully blend the soup until it reaches a silky-smooth consistency. You can use an immersion blender directly in the pot or transfer the soup in batches to a countertop blender.

Return the blended soup to the pot over low heat and add a pinch of nutmeg, cinnamon, and cayenne pepper for a hint of warmth. Stir well, and taste before adding salt and black pepper to enhance the flavor.

Ladle the warm Butternut Squash & Apple Soup into bowls, garnishing with fresh parsley or chives, a dash of smoked paprika, or even a swirl of sour cream.