The Coulter Kitchen

1 butternut squash, peeled & cubed

1 small potato, peeled & diced

1 medium onion, chopped

2 cloves garlic, minced

1 celery stalk, chopped

4 cups chicken broth

1/2 cup butter

1 pear or apple, peeled & chopped

1 teaspoon cumin

1/2 teaspoon nutmeg

Melt butter in a large saucepan, add onion, garlic and celery and cook for 5 minutes. Add in squash, potato, chicken broth, cumin and nutmeg and bring to a boil. Add in apple or pear and simmer until squash and potato are tender. Remove from stove and blend mixture in a blender until smooth. Return to saucepan. Serve hot.