Fresh Butternut Squash Soup

I had a bunch of fresh butternut squash
and wanted to make a squash soup with.
This is the recipe that I came up with.
it's nice and creamy and I like to add
some garlic flavored croutons to it.

Ingredients:
1 Tbs vegetable or olive oil
1 medium onion, chopped
1 lb butternut or other yellow winter squash,
peeled, seeded, and cut into cubes
1 medium potato, peeled and cubed
1 tart cooking apple, peeled, cored, and cubed
2 cups vegetable stock or water
2 cups apple juice or cider
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cumin
A grating of fresh nutmeg
Salt and freshly ground pepper to taste

Directions:
Heat the oil in a large saucepan
over moderate heat and cook the onion for 5 minutes,
until tender but not brown.
Add the remaining ingredients and bring to a boil.
Reduce the heat and simmer covered 15 to 20 minutes,
until the potato and squash are tender.
Carefully process in small batches in a food processor
or electric blender until smooth.
Garnish with fresh nutmeg, if desired.