6 cups (about 2 pounds) butternut squash, peeled, seeded and cut into 1-inch chunks
3 cups (about 1 pound) sweet potatoes, peeled and cut into 1-inch chunks
8 cups chicken or vegetable broth
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 tart yet sweet apple, cored, peeled and cut into 1/2-inch pieces
3 tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/8 teaspoon ground nutmeg
1 cup heavy cream
Melt butter in a large pot. Add onions and cook over medium heat until tender.
Add squash, sweet potatoes, broth, salt and pepper to pot. Bring to a boil and then reduce the heat to medium and cook until vegetables are very tender, about 15 minutes. Turn off the heat. Add the diced apple and use a blender to puree soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. (An immersion blender can be used if available).
Add the honey, cinnamon, mace, nutmeg and heavy cream and stir. Bring to a simmer. Taste and adjust the seasoning if necessary. If you like a sweeter soup, add more honey. For a thinner soup, stir in a bit of water; to thicken, simmer and stir over low heat.