Warming roasted squash soup with apples

1 roasted acorn or pepper squash, mashed
1 apple chopped
1 onion chopped
2 stalks celery chopped
2 carrots chopped
1 L chicken or veggie broth
1 tsp cinnamon
1 tsp all spice
1 tbsp canola oil

Saute onion, apple, carrot, celery in canola oil over medium heat in a medium pot. When onions are translucent, add mashed squash, broth and spices. Cover and simmer for 30 minutes. Remove 3/4 of soup and blend on low speed for 20 - 30 seconds (we like a soup that is not too smooth). Mix in with the unblended soup and serve with whole wheat bread and Havarti cheese. Excellent dinner on a cold Saturday night.