Butternut Squash and Green Apple Soup

1 medium yellow onion, chopped
1 rib of celery, chopped
1 carrot, chopped
2 Tbsp coconut oil
1 butternut squash, peeled, seeds removed, chopped
1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
3 cups chicken broth (or vegetable broth if vegetarian)
1 cup water
Pinches of nutmeg, cinnamon, cayenne, salt and pepper

1. Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and sauté for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.
2. Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to a clean pot.
3. Add salt and spices to taste, and garnish with chives or parsley.

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