1 whole butternut squash, chopped
2 tablespoons butter
1 onion, chopped
2 quarts chicken broth
1 apple, peeled and diced.
1 carrot, chopped
1/2 teaspoon cinnamon
1/4 teaspoon dried ginger
pinch of nutmeg
salt and pepper to taste

1 cup cream (optional)
1 cup Greek yogurt for garnish (optional)
Little sunflower seeds for garnish

Cut squash in half, scoop out the seeds, brush with olive oil, add salt and pepper to taste and bake, cut side down, for 30 minutes at 350º.

Sauté onion in 2 tablespoons butter until soft.

Add all ingredients to pot and cook until tender, about 1/2 hour.

Use an immersion blender to smooth soup, leaving a few lumps.Pour into bowls.

If you like, add cream to the soup after it is blended or you can add a dollop of Greek yogurt on top of soup in the bowl. Sprinkle little sunflower seeds on top for a crunchy garnish.