• 3 tablespoons butter

• 1 onion, peeled and sliced

• 1 leek, white only, well washed and sliced

• 3 stalks celery, well washed and sliced

• 1/2 cup white wine

• 2 lbs butternut squash, peeled, seeded and roughly chopped

• 6 cups chicken stock

• salt to taste

• nutmeg to taste

• white pepper to taste

• 3 apples, peeled, split, seeded and diced

• 2 sprigs fresh rosemary, stemmed and chopped

• 1/4 cup crème fraiché

Heat 2 tablespoons butter in a 4-quart sauce-pot over medium heat. Add the onion, leek and celery. Sweat the vegetables without browning. Add the white wine and bring to a boil. Reduce by 2/3. Add the squash and chicken stock and seasonings. Bring back to a boil and reduce to a simmer. Cook 20 minutes or until squash is very tender.

Puree in a blender or food processor. Adjust seasonings and strain. Return to sauce-pot.

In a 10-inch sauté pan, melt the remaining tablespoon butter over medium heat. Add the diced apples and sauté until tender, 3-5 minutes. Add to soup.

To serve, ladle soup into bowls and garnish with crème fraiche and rosemary. Serves 6-8