Butternut Squash and Apple Soup - Vegetarian and Gluten-Free

1 butternut squash

1 medium onion chopped

4 small or 3 medium sized apples, peeled and cubed

1/4 cup fresh cilantro, chopped

4 cups of vegetable broth

1/2 c white wine (optional)

1/2 tsp cinnamon

1/2 tsp nutmeg

2 tbsp butter

2 tbsp olive oil

Slice squash in half and remove seeds. Place halves, open face down on a baking pan brushed with olive oil. Bake at 350 F until tender, about 1 hour. When squash is cooked, saute onion, cilantro and apples in olive oil and butter until onion is tender. Add squash, wine and broth. Cook until apples are tender. Blend the mixture with a hand blender or food processor until smooth. Serve hot with fresh cilantro garnish.