Harvest Soup

1 Tbs. oil
1/2 cup chopped carrot
1/2 cup chopped celery
1/3 cup chopped onion
1 1/2 pounds butternut squash, seeded and cut into 1 inch cubes (about 3.5 cups)
2 medium apples, cored and cut into .5 inch pieces
4 cups low sodium chicken broth
Whole rain croutons

1) In a big pot, heat oil on medium. Add carrots, celery, and onions. Cook, stirring occasionally, for 8 to 10 minutes or until tender and starting to brown. Add squash, apples, and broth. Bring to a boil. Reduce heat. Simmer uncovered for 20 minutes or until squash is tender.
2) Puree soup, in two batches if needed, in a blender or food processor. Add pepper and croutons. Makes about 6 cups.