This recipe, adapted from Jane Brody’s Good Food Gourmet cookbook, is a staple autumn soup in our household. The recipe makes a lot of soup (6 to 8 servings) so feel free to freeze it in a plastic container! We like to serve it with either our Rustic Country or Ciabatta. 2 pounds butternut squash (1 large squash) 1 Tbs. butter 1 1/2 cups chopped onion 1/2 cup chopped celery 1 large sweet apple, peeled, cored, and chopped Salt to taste Freshly ground black pepper to tast