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Wrap spices in in a cheesecloth, tie with string and attach to handle of soup pot. This allows for easy removal of spices at end of cooking process.
Sweat onion, carrot, celery and garlic in butter and canola oil until onion is wilted but not colored. Add apple, squash, brown sugar and salt. Add water to almost cover vegetables. Bring to full boil; reduce heat to a steady simmer.
After 20- 30 minutes of gentle simmering, check carrot and squash for softness. Puree the soup when carrots are soft like butter to the core. Soup can be blended with a ricer, blender or immersion blender (immersion blender works the best)
Check seasoning (salt and pepper). Add grounded cinnamon and grated nutmeg to taste.
Garnish with a fried sage leaf (sage leaf fried in hot olive oil for few seconds) and a drizzle of heavy cream.
Note: Pumpkin or Hubbard squash may be substituted
Start with a 1/2 cup of light brown sugar. After puree, more can be added to desired likeness.
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