I found a similar version of this recipe on my favorite food blog (thanks, Orangette). Serve this delicious soup with a big hunk of San Francisco's famous sourdough bread for an awesome fall meal. I realize how cheesy that sounds but seriously, you'll love it.

• ? cup olive oil
• 1 2-lb butternut squash, peeled, seeded, and cut into 2-inch pieces (about 4 cups)
• 2 apples (Gala apples work well) peeled, cored, and cut into 2-inch pieces (about 2 cups)
• 1 large onion, peeled and coarsely chopped (about 1 cup)
• ? tsp curry powder
• ? tsp ground mace
• ? tsp ground cardamom
• 1 cup apple cider
• 1 quart chicken stock (or vegetable stock)
• ? tsp salt
• ? ground pepper