Made Butternut squash soup and it is fabulous! As usual, I read several recipes and then did my own...

Made Butternut squash soup and it is fabulous! As usual, I read several recipes and then did my own thing.
I roasted a halved butternut squash at 425° about 60 minutes. In my soup pot, I sautéed 1/4 chopped onion, 1 chopped celery stalk, 4 chopped garlic cloves and 1 peeled and chopped granny smith apple. Then I added about 3 cups chicken broth, the meat of the squash scraped from the skin, 1 tsp. salt, 1/2 tsp. pepper, 1 Tbsp. maple syrup, and a pinch each of cinnamon, nutmeg and ginger. I simmered for about 20 minutes and then pureed with my immersion blender.