May's Butternut Squash Soup

I wanted to make some butternut squash soup, but all the recipes I found seemed so bland. I wanted to make something more complex, so I came up with this recipe. It tasted great! Enjoy!

Ingredients:
1 large butternut squash, peeled, seeded, and coarsely chopped
1 medium sweet potato, peeled and chopped
2 large carrots or 4-5 small carrots, scrubbed and chopped
1 apple, cored and chopped (peeling optional)
1 medium white onion, chopped
8 cups vegetable broth
1/2 cup cream or milk
4 Tbsp butter
1 tsp salt
1 tsp fresh-ground pepper
1 tsp nutmeg
1 tsp cinnamon
1 tsp brown sugar

Directions:
1. In a large stock pot, melt butter over medium heat until melted and just starting to simmer. Add the onion, squash, sweet potato, carrots, and apple; cook until just getting soft, 15-20 minutes.

2. Add vegetable broth and cream or milk. Bring to a boil, then reduce heat to a simmer. Simmer 20 minutes.

3. Remove from heat, allow to cool. Pour soup into food processor, puree until smooth, then return it to the pot.

4. Add salt and pepper to taste, then add nutmeg, cinnamon, and brown sugar.