Melt the butter in a large pot over medium heat. Add the diced onions and apples, and cook until tender, about 10 minutes. Stir in the spices, cook for 1 minute, and then add the squash and chicken broth. Bring to a boil; reduce heat and simmer, uncovered, until the squash is tender, about 20 to 30 minutes.
Puree and serve. Add additional broth if necessary to desired thickness. Season with salt and freshly ground pepper. Refrigerate any leftovers.
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