You will need:
1 or 2 butternut squash to total about 2-1/2 lbs
2 Tbsp extra virgin olive Oil
Chop fine in a food processor:
2-3 stalks of celery
2 medium onions
1 bunch of scallions (or green onions), sliced thinly
2 cloves of garlic, minced
1 tsp finely minced ginger root
1/2 tsp ground nutmeg
1-2 tsp dried sage (or 2-3 tbsp fresh, chopped fine)
4-6 cups chicken broth
salt and pepper to taste
Cut squash in half, remove seeds and roast in a 400 degree oven for 30-60 minutes (until very tender and slightly caramelized). Meanwhile, sweat carrots, celery, onions, scallions, garlic and ginger in olive oil. Scrape squash from rind and add to soup with nutmeg and sage. Add chicken broth just to cover and simmer until all ingredients are tender. Puree the soup in a food processor or blender in batches or use a stick blender. Add salt and pepper to taste. Garnish with sour cream and chives.
Peel, slice and add a few apples to the carrots, onions and celery and saute until soft before adding the squash.
You can also use pumpkin instead of squash, but substitute cinnamon for the nutmeg and thyme for the sage.