Melt one T unsalted butter and soften onion and apple in dutch oven over med heat. Add sage just at the end
2
add water, broth, and squash and bring to boil. Cook until fork tender
3
Remove from heat, and slowly add cream. Puree with immersion blended until desired consistency.
4
Add salt, pepper to taste. Serve with dusting of freshly grated nutmeg or dill sprig.
5
You can easily substitute frozen squash by reducing the liquid amount or adding more squash. It is better with fresh squash, but frozen is fine and fast!
