Harvest Soup

2 Tabespoons butter 

1 cup chopped onion 

1 teaspoon salt

 1 teaspoon curry powder

 1 1/2 teaspoon cinnamon 

1/2 teaspoon nutmeg 

2 pounds pealed and chopped squash (butternet or acorn both work great) 

1-2 cups apples chopped 

6 cups chicken stock 

1 cup coconut milk or heavy cream 

 Saute onions in butter and then add in the spices when onions are soft. Stir in squash and apples, cover with chicken stock. Bring to a boil- reduce to a simmer, cover and cook 30 minutes or until squash and apples are very soft. Using a blender, or immersion blender- blend until smooth. Add milk or heavy cream and stir.