1 cup diced onions

1 celery stalk

1 garlic clove

1 cup apple cider

1 lb butternut squash (peeled, seeded, cubed)

1 potato (peeled, diced)

3 cups water or veggie broth

1 bay leaf

½ t dried thyme

 ½ t salt

¼ t nutmeg

½ cup cream

salt and pepper to taste

Combine onions, celery, garlic, and apple cider in a large pot, cover and simmer for 10 minutes until the vegetables are softened.  Add the squash, potato, water/stock, bay leaf, thyme, salt and nutmeg to the pot.  Boil, lower heat, and simmer for 20 to 25 minutes until veggies are very soft.  Remove pot from heat and puree the soup in a blender (never fill more than half-full!) or use a stick blender to puree in the soup pot (the blender gives a much smoother and silkier soup).  Return soup to the pot and stir in the cream.  Salt and pepper to taste.