Harvest Soup (Parents Magazine)

1 T. olive oil
1/2 cup chopped carrot
1/2 cup chopped celery
1/3 cup chopped onion
1 1/2 lbs. butternut squash, seeded and cut into 1 inch cubes (about 3 1/2 cups)
1-2 medium apple, cored and cut into 1/2 inch pieces
4 cups low sodium chicken broth
Ground black pepper to taste (AND SALT!)
Croutons

In a big pot, heat oil on medium. Add carrots, celery and onions. Cook, stirring occasionally for 8 to 10 minutes or until dender and starting to brown. Add squash, apples and broth. Bring to a boil. Reduce heat. Simmer, uncovered, for 20 minutes or until squash and apples are tender. Cool slightly.

Puree soup in a blender of food processor (or with an immersion blender). Add salt, pepper and croutons. Makes about 6 cups.