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1
Read through all directions first!
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2
This isn't a complicated recipe, but one of the steps overlaps another and will save you thirty minutes.
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3
Preheat your oven to 350F.
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4
Cut your squash in half, long ways, and remove the seeds.
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Place in a baking dish and bake for 1 hour, or until a fork easily inserts into the meatiest part.
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6
Approximately 20 minutes before your squash is done, place the apple in the baking dish with the squash and bake until the skin splits.
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7
You want the meat of the apple to be tender, but not mushy, when done.
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8
Once the apple and squash are done baking, use a spoon to scrape the meat of the squash off the skin.
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9
I normally let my squash cool about 15 minutes before attempting this.
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10
Scrape into a large bowl.
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11
You may discard the skin.
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The skin of the apple should peel off fairly easily.
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13
I usually just pull it off.
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14
Use a paring knife to slice the remainder of the apple into the bowl with the squash.
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15
You may discard the apple peel.
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16
This next step will require a mixing bowl, a food processor, or a blender.
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17
I used a food processor, but the other two will work just as well.
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18
Puree the apple and squash until it has a smooth consistency.
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19
Scrape into a medium sized pot.
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20
Turn a medium flame on under the pot with the squash and apple mixture and gently whisk in your cream.
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Add your bouillon and water, or chicken stock, and gently whisk in.
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22
Add the remaining ingredients except the meat and salt.
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Stir
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The soup should have a thicker consistency, but not offer much resistance to a stirring spoon.
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25
If you feel your soup is too thick, a little bit of milk or water should thin it.
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26
If you feel it is too watery, rapidly boil down, whisking the entire time to prevent burning.
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27
Much of this is dependent on your personal taste and preferred texture.
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28
Add your meat, stirring in slowly with a spoon.
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29
Turn your flame to low.
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30
Allow the meat and soup to rest for a few minutes before adding salt to taste.
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31
I did not add any salt to mine as I found the Kielbasa to be salty enough.
