Butternut Squash and Apple Soup

Peel, seed, and coarsely chop squash (takes effort and concentration). Set aside.

Add oil to large pot over medium heat. Chop onion and saute until translucent, about 8 minutes. Peel, core, and chop apples.

Add cinnamon, cardamom, and nutmeg to onions and stir. Add squash and apples and saute for 1 minute. Add broth, stir, and bring to a boil.

Cover and simmer at low heat for 20 to 30 minutes, stirring occasionally, until squash is very tender.

Cool for about 15 minutes. Fill blender about halfway with soup. Using oven mitt and potholder on top of blender, press down hard to prevent top from blowing off, then puree. Pour into large bowl, and then repeat process as necessary.

Clean pot of residue, then pour contents of bowl and last batch from blender into pot. Add apple juice, stir, and heat through. Season with salt and pepper.