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1
In a large pot, heat oil over medium.
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2
Cook onion, stirring frequently, until beginning to brown, 4 to 6 minutes.
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3
Add apples; cook, stirring occasionally, until softened, 3 to 5 minutes.
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4
Remove 1/2 cup apple mixture, and reserve for garnish.
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5
Stir cider, ginger, and the water into remaining apple mixture in pot; bring to a boil.
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6
Stir in squash puree; cook until heated through, 8 to 10 minutes (4 to 5 minutes for homemade).
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7
Reduce heat; simmer until mixture thickens, 15 to 20 minutes.
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8
Season with salt and pepper.
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9
At this point, soup can be refrigerated up to 3 days, or frozen up to 1 month, in an airtight container; let cool completely before storing.
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10
Reheat gently before serving (thaw frozen soup overnight in the refrigerator).
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11
To serve, ladle soup into bowls, and garnish each with 1 tablespoon yogurt and 2 tablespoons reserved apple mixture.
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12
Preheat oven to 400F.
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13
Place 3 whole acorn squash (about 2 pounds each) on a rimmed baking sheet; bake, turning occasionally, until very tender when pierced with the tip of a sharp knife, about 1 hour.
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14
When cool enough to handle, halve each squash lengthwise and discard seeds; scrape out flesh into a food processor (discard skins).
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15
Process until smooth.
