Roast, peel, and chunk at least one butternut or buttercup squash.
In a dutch oven, sauté until tender in olive oil:
3 celery stalks, diced
1 onion, diced
Add some chicken broth to above mix and puree. Return to dutch oven. Add some chicken broth to cooked squash and puree until smooth. Return to dutch oven.
1 baked, pureed apple (or 1/2 c. apple sauce)
any remaining chicken broth (total broth = about 1 qt)
1/4 t poultry seasoning
1/2 t salt
Bring to a gentle boil and serve. Try croutons or toasted walnuts as an optional garnish.