Butternut Squash Soup

1 chopped onion
1 T. butter
1 butternut squash, peeled and cubed
1 sweet potato, peeled and cubed
1 apple (I like fugi or gala)
3 c. chicken broth
1 t. salt
½  t. pepper
1 t. nutmeg
½ c. milk or cream
1/2  c. brown sugar

Brown onion in butter in a large pot.  Add squash, sweet potato, apple, salt and pepper.  Cover with water and cook until tender.   Remove from heat and drain.  Add chicken broth, nutmeg, cream and brown sugar. Puree in blender or with potato masher.

Pressure Cooker Method:
Place onion and butter in pressure cooker and brown. Add squash, sweet potato, apple, chicken broth, salt and pepper. Bring to pressure, reduce heat and cook for eight minutes.   Remove from heat and add nutmeg, cream and brown sugar. Puree in blender or with potato masher.

*Top with toasted pine nuts if desired.