2 medium onions, finely chopped
1 cup celery, chopped (no need to take the leaves off if they are there)
5 fresh sage leaves, finely chopped
2-3 tablespoons unsweetened apple sauce
1 tsp ground nutmeg (or to taste)
3 tablespoons brown sugar
Sea salt and black pepper, to taste
1-2 tablespoons extra virgin olive oil
5 cups (about 3) butternut squash, roasted (roast on a cookie sheet, halved and interior side down, at 375 for about an hour or until tender)
4 cups vegetable stock

1. In a large soup pot, heat up the olive oil, then saute onion, celery and sage over medium heat until soft, about 5 minutes.
2. Add the roasted butternut squash, the apple sauce, the vegetable stock, and S and P to taste. Bring it all to a boil, then cover partially and let simmer for 20-30 minutes until tender.
3. Puree the soup in a blender or food processor, and add it all back to the same pot (you might have to do this in batches if your equipment isn’t big enough).
4. Bring it back to a simmer, and add the sugar. Play around with the salt until the flavor of the butternut squash is just right.