Peel squash and remove seeds and pulp. Cut into large chunks. Peel potato and cut into large chunks. Peel and core apple, and cut into large chunks.
Place in a stockpot. Pour vegetable broth over, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until largest pieces of vegetables are soft.
Using an immersion blender, puree until smooth. Season with salt and pepper.