Butternut Squash Soup with Apple

16 OZ jar butternut squash puree  [Williams Sonoma]
1 cup chicken broth
1/2 yellow onion diced
1 green apple diced
dash of cream
sliced toasted almonds
S&P

Saute onion and apple in OO over medium heat in large sauce pan until onion is translucent, about 7 minutes.  Add squash and broth, S&P.  Simmer over low heat 20 minutes.  Increase heat to medium high and add a dash [1/8cup] 1/2 n 1/2 or cream.  Stir and continue heating until hot but not boiling.  Ladle into bowls, top with almonds.

Alternate method:
1 Butternut Squash cut in half, from stem to blossom end.
1 yellow onion
Scrape out seeds and fiber (sharp tipped spoon, or melon ball tool works perfectly.)
Place the squash cut side down on parchment lined, shallow baking pan which has been brushed with oil.   Bake squash in a preheated 375˚ (F) oven until squash flesh is tender when pierced with a knife tip.
Remove from oven and allow to cool a while. When cool enough to handle, use a spoon to scrape squash flesh from squash skin. Set aside.

In a Dutch oven or soup pot saute chopped yellow onion in a tablespoon or so of butter or olive oil until tender and translucent.  Add cooked squash flesh to the pot and add vegetable or chicken stock. Stir while it warms, then puree with a stick (immersion blender), or pour into an electric blender or food processor fitted with metal blade and whir until smooth; adding more vegetable or chicken stock until desired consistency is reached. Pour back into pot and warm over medium heat, adding the apple and cream.  Serves 4