I made this great soup, and want to share the recipe (well, I just made it up, but it's now a recipe)
-1/2 cup onion, cut large
-about 1.5-2 cups butternut squash, peeled and diced about 3/4-1"
-about 1 cup chopped apple
-1 quart chicken stock
-leftover roasted chicken
-butter (preferably clarified)
-italian herb mix
Saute the onion in butter until it turns translucent, about 4 minutes. Add squash and apple, saute about 2-3 minutes. Add stock and herbs, bring to boil, then simmer.
While waiting for the stock to boil, pick apart the leftover chicken. Add to pot, and simmer for a total of about 25 minutes.