Fall Squash Soup

1. 1

   Preheat oven to 350F

2. 2

   Cut squash in half.

3. 3

   Scoop out and discard seeds.

4. 4

   Place squash on a baking tray, cut-side down.

5. 5

   Bake until tender (35-45 minutes).

6. 6

   Remove skin and stem.

7. 7

   Don't be too meticulous about removing the skin.

8. 8

   We'll pass the squash through a sieve later.

9. 9

   Heat oil in a pan.

10. 10

    Saute onion until tender.

11. 11

    Add garlic and thyme.

12. 12

    Cook, stirring constantly, until fragrant.

13. 13

    Transfer to a blender.

14. 14

    Add squash.

15. 15

    Add about 1 cup of stock.

16. 16

    Pulse on low speed until pureed.

17. 17

    You may need to work in 2 batches.

18. 18

    Adding broth to desired consistency, blend on high speed for about 45-60 seconds or until smooth.

19. 19

    Pour into a soup pot and heat gently, stirring often.

20. 20

    Add apple cider vinegar, salt and pepper to taste.

21. 21

    Garnish and serve.

No additional tips available.