Butternut Squash Soup

I made this smooth 'n creamy, slightly spicy and very nutritious soup after picking up a beautiful squash from Findlay Market in downtown Cincinnati and fresh Fuji apples from an orchard stand in Laurelville, OH. This soup is perfect for those first nippy days of fall and for reheating on a frigid day in the dead of winter.

-2 TBSP butter or margarine
-1 small onion, chopped
-handful of chopped celery leaves or 1 stalk celery(finely chopped)
-1 medium carrot chopped or shredded
-1 or 2 medium potatoes, cubed (any type works)
-1 apple, peeled and cubed
-1 medium butternut squash, peeled, seeded, and cubed
-water, milk, chicken, vegetable stock or a combination (enough to cover veggies)
-1/4 cup sour cream
-1/2 tsp. cinnamon
-1/4 tsp. ginger
-1/2 tsp. nutmeg
-1/2 tsp. paprika
-1/4 tsp. garlic powder
-1/2-1 tsp. curry powder (optional, but recommended as it seems to accentuate the other flavors!)
-1/4 tsp. chili powder
-salt and black pepper to taste

1) Melt the butter in large pot
2) Cook onion, celery, carrot, potatoes, apples, and squash for about 10 minutes or until softened and slightly browned
3) Poor in enough liquid to cover veggies and bring to a boil
4) Reduce heat to low, stir in sour cream along with herbs and spices
5) Cover and simmer about 40 mins. stirring occasionally
6) Transfer soup to a blender and blend until smooth- careful, it's hot!
7) Taste test and perfect to your liking