Butternut, Apple, Potato Soup

•  Start the broth and 2 bullion cubes in a big pot over medium-high heat 
• Peel, deseed, & cube one butternut squash
• Peel & cube 1 russet potato & add
• Peel & cube 1 sweet potato & add
• Peel, core, & cube 1 apple & add
• Cook about 10 more minutes (until everything is soft)
• Add 1/8 tsp cinnamon
• Add a pinch of nutmeg
• Add salt & pepper
• Fold in the cream cheese
• Blend it with a hand blender