Preheat Dutch Oven on medium-high heat for 5 minutes (PL 7 in PH induction).
Sprinkle water droplets onto the Dutch Oven; when the droplets bead and dance across the surface, reduce temperature to medium (PL5 in PH induction) and saute onion for 30 seconds, stirring constantly.
Add a ¼ cup of chicken stock, butternut squash and apples; sauté for another minute.
Add garlic, the remaining chicken stock, fennel, paprika and salt; mix well together.
Cover with lid and turn valve to the Steam Whistle position. When the Whistle sounds, turn valve to Steam-Seal™ position, turn off heat and cook for 5-10 minutes
When done cooking, add batches to blender and blend until smooth.
Tips: Serve with grilled chicken, or a mix of roasted vegetables such as sweet potato, purple onion or chickpeas seasoned with olive oil, salt, pepper, paprika and fresh thyme. Bake for 25 minutes at 425°F.