Butternut squash and apple soup

Butternut squash and apple soup
• 1 (2 to 3 pound) butternut squash, peeled and seeded – best is to buy already peeled and seeded and cut from Costco or Central market
• 1 granny apple cored and cut into small pieces
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 6 cups chicken stock
• 1 evaporated small can
• Nutmeg
• Salt and freshly ground black pepper
Directions
Cut squash and apple into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash, apple and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Add the evaporated milk. Stir and season with nutmeg, salt, and pepper. Serve.