1/4 cup unsalted butter
2 large onions, diced
2 large Granny Smith apples peeled, cored, and diced
1 teaspoon nutmeg, ground
1/2 teaspoon allspice, ground
4 butternut squashes, peeled, halved lengthwise, and seeds removed, diced into 1-inch cubes
3 qts. chicken stock
Salt and freshly ground pepper, to taste
Melt the butter in a large pot over medium heat. add the diced onions and apples, and cook until tender, about 10 minutes. Stir in the spices, cook for 1 minute and then add the squash and chicken stock. Bring to a boil; reduce heat and simmer, uncovered, until squash is tender, about 20 to 30 minutes.
Purée and serve. Add additional stock, if necessary, to desired thickness. Season with salt and freshly ground pepper. Refrigerate any left overs.