Butternut Squash and Apple soup

6 large carrots, peeled and chopped
1 large Vidalia onion, chopped
3 large stalks of celery, chopped
2 tbs olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
pinch of dried rosemary
1/2 tsp dried thyme
1/2 tsp cinnamon

Heat the olive oil, and cook all of the above in a large stock pot over medium high heat until carrots are tender, about 20 minutes.

Then, add 1 pound of cubed, butternut squash and 2 sliced apples,  and sautee for 6 minutes.  Add 4 cups of vegetable broth, and cook for 15 minutes, or until squash and carrots are very tender.  Puree with an immersion blender.  Season with salt and pepper to taste.