Butternut Squash Soup

1 large butternut squash
4 granny smith apples
1 large onion (yellow or vidalia - your choix)
Sage (the leaves from several sprigs of fresh sage are best, but a couple of shakes of dried powdered will do in a pinch
salt/pepper/honey to taste
chicken broth (enough to cover all the veg in the pot - for me it was about 4 cans, ymmv)

Peel and cube (1/2" cubes should do it) the squash, apples and onion and put them in a large stock pot. Add enough chicken broth to cover the whole works, bring to a boil and reduce to a simmer for about 30 minutes - until the veg is soft and cooked through. You can use a regular blender, but I put my immersion blender right into the pot and puree until smooth (its not perfectly smooth - I am sure you can get it there, though - but I like the texture!), then add the sage, a few pinches of salt and a few grinds of pepper. From there, give it a good mixing/blending and add in honey to taste.