Butternut Squash Apple Soup

I'm gonna be honest. When I saw that recipe in my cookbook, I was saying, "NO!" Haha, I really thought that it sounded waaay too odd to actually make. But my inner chef told me to give it a try, and it was a giant HIT! I don't have a picture for this one, but I think the taste will be good enough for you :)

What you need
-1 bag frozen organic butternut squash (you can use a fresh one, but I was not versed in cooking this, and didn't have much time to devote that day)
-2 garlic cloves
-2 tablespoon grapeseed oil
-16 oz-32 oz vegetable broth (use more or less depending on how thick you want the soup)
-1/2 cup water
-1 teaspoon agave nectar
-1 teaspoon cinnamon
-1 teaspoon nutmeg
-1 large apple (I prefer red)
-salt to taste
-minced onion to taste

What you need to do
1. Mix water and vegetable broth in pot and bring to boil
2. Boil squash covered for 3-5 minutes
3. Add grapeseed oil, minced onion, garlic cloves, and apple and simmer 20-25 minutes
4. Add agave nectar, cinnamon, nutmeg, and salt to mixture
5. Remove pot from heat, and let cool for 10 minutes
6. Pour mixture into blender, and blend until smooth
7. Serve!