3 butternut squash
3 medium granny smith apples
1 medium yellow onion
2 T butter or margerine (or oil)
1 qt stock (vegetable or chicken)
Salt
Pepper
1 t curry powder

Peel seed and chop squash into medium dice; set aside. Peel seed and chop apples; set aside. Chop onion into medium dice. Saute onion in melted butter or oil until translucent and fragrant. Add chopped squash, apples and stock. Bring to boil, cover and simmer until squash is tender - approx 30-45 min. Puree in pot using an immersion blender or transfer in batches to blender and puree until smooth. Return to pot and season with salt, pepper and curry powder to taste. Adjust thickness by adding stock or water as needed. Serve with a dollop of creme fraiche if desired.

I shop at the local (year-round) farmer's market every Sunday. I purchase all the produce for the week that day and plan my menus around what's in season.