Butternut Squash Apple Soup

butter or olive oil or coconut oil
1 onion
1 butternut squash: peeled, seeds removed, cut into cubes
water to cover the squash as it cooks
4 apples, chopped
ume plum vinegar
spices to taste: nutmeg, ginger, red pepper, salt pepper

Place enough oil or butter in a stockpot to cover the bottom of the pot. Saute onion in oil until clear. Add chopped squash. Fill pot up with water until water mostly covers the squash. Let it simmer for an hour, or until squash is soft. When squash is soft and water has simmered off, add chopped apples. Cook for a few minutes- apples soften quickly. Add a few splashes of ume plum vinegar (this is a tangy vinegar- if without it, substitute apple cider vinegar) and spices. Serve. If you have an immersion blender, blending this will make it creamy and thick. I like to garnish with roasted pumpkin seeds and chopped parsley.