Allie's Squash/Apple Soup

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Allie's Squash/Apple Soup
Serves 8

3-4 Tblsp Butter
1 small onion coarsley chopped
3 cloves of garlic, coarsley chopped
2 stalks of celery, coarsley chopped
6-7 cups of vegetable broth
1 med to large butternut squash (enough to make 2.5 cups squash puree)
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
fresh ginger (keep frozen)
1 granny smith apple, skinned and coarsley chopped
1 Tblsp honey
1 tsp chipotle puree (or Thai chili paste works well too)
1 small container either half and half or whipping cream (optional)
Salt and freshly ground pepper

Slice squash in half and place face down in a large glass or pyrex baking dish in an inch or 2 of water, bake at 425 degrees for about 45-50 minutes. While squash is baking, saute on med/high the onion, garlic, celery, apple, and a little salt in the butter in a covered skillet until the celery is really soft. Put the veggie saute in a food processor and when thoroughly blended transfer to a large pot on the stove on med/high heat. At this point add the vegetable broth (7 cups if adding no cream, 6 cups if adding cream.) When squash is all baked, remove rom oven and skin and seed it. Add squash 'meat' to food processor. When fully blended add to pot on stove. Add cream, honey, spices, chipotle puree, fresh grated ginger, and salt and pepper to taste. (I usually do a hearty amount of ginger.) Serve when hot. Garnish option: pumpkin seeds on top.