Squash and Apple Soup

I'm not going to lie, this needs something. I don't know what it is though. It was really good but it seemed like it just needed one more thing. Maybe you can figure it out. My housemate had some and he said he liked it as it was, so maybe I'm wrong.

Recipe:

2 T butter
1 medium onion, diced
1/4 large granny smith apple, chopped (my apple was huge, use half a normal apple)
1/3 cup white wine
1 veggie bouillon cube
1 package of frozen winter squash (this was most likely my problem with the soup)
1-2 T honey
salt
pepper

In a stock pot or heavy bottom pan melt the butter and then cook the apple for 3-5 minutes then add the onion and continue to cook until it is soft. Then add the wine and bring to a simmer. Add the veggie bouillon cube, the honey, and the squash (which should be defrosted for the most part). Stir in enough water to get your desired consistency. The pectin in the apple will start to break down and thicken the soup so you will need to add more water as the soup comes together. Continue to simmer the soup for 20-30 minutes or until you get sick of waiting. Puree the soup with an immersion blender and season with salt and pepper.