Butternut Squash Soup with Blue Cheese and Pumpkin Seeds

About two weeks after having created this dish, I found it on a menu at The Fireplace in Brookline...! Not bad!

Ingredients:
2 tablespoons of butter
1 large onion, chopped
3 pounds of butternut squash, cubed (or two 20-ounce packages of pre-cut squash)
1 apple, peeled and diced
1/2 cup apple juice or cider
3 cups vegetable broth
2 teaspoons nutmeg
pumpkin seeds, salted and roasted, to taste
blue cheese crumbles to taste

Sautee onions in melted butter and nutmeg in a 6 or 8-quart saucepan. When the onions are translucent and the nutmeg fragrant, add the squash and the apples, followed by the broth and the juice. Bring to a boil with the lid slightly open until the squash is tender, and puree in food processor or with a hand-held mixer.

This recipe has been altered slightly from a version found on epicurious.com.