Squash and Apple Soup

1. 1

   In a large pot, heat oil over medium.

2. 2

   Cook onion, stirring frequently, until beginning to brown, 4 to 6 minutes.

3. 3

   Add apples; cook, stirring occasionally, until softened, 3 to 5 minutes.

4. 4

   Remove 1/2 cup apple mixture, and reserve for garnish.

5. 5

   Stir cider, ginger, and the water into remaining apple mixture in pot; bring to a boil.

6. 6

   Stir in squash puree; cook until heated through, 8 to 10 minutes (4 to 5 minutes for homemade).

7. 7

   Reduce heat; simmer until mixture thickens, 15 to 20 minutes.

8. 8

   Season with salt and pepper.

9. 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.

10. 10

    Reheat gently before serving (thaw frozen soup overnight in the refrigerator).

11. 11

    To serve, ladle soup into bowls, and garnish each with 1 tablespoon yogurt and 2 tablespoons reserved apple mixture.

12. 12

    Preheat oven to 400F.

13. 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.

14. 14

    When cool enough to handle, halve each squash lengthwise and discard seeds; scrape out flesh into a food processor (discard skins).

15. 15

    Process until smooth.

* Per serving · 4 servings · Values may vary.