Apple Cider-Acorn Squash Soup

Speaking of eating in-season.  This delicious winter soup uses acorn squash and in-season honeycrisp apples.  A small acorn squash produced two perfect single servings - one for dinner and one for lunch tomorrow.  (Also great for guests!)

Like any good soup, the  recipe is a little in-exact.  Just taste and alter to your liking and squash size.

Ingredients:
1 small acorn squash - the size of a large grapefruit
2 apples
1 cup vegetable broth
1 T butter
honey
cinnamon
nutmeg
allspice
salt and pepper

Supplies:
Toaster Oven and Baking Dish
Large Pot
Juicer (or just buy the apple juice/cider instead)
Hand Blender
Spoon

Directions:
Cut the acorn squash in half.  Spoon out seeds.  Place 1/2 tablespoon of butter in each half and drizzle with honey.

Roast the acorn squash in the toaster oven at 400 degrees.  Cooking time will vary based on your oven and squash size.  But 30 - 45 minutes is a good window.  Poke squash with fork and remove when soft.  Set aside to cool.

In the meantime, chop and juice the two apples.  Mine made about 12 ounces of juice.  Place apple juice in large pot and dash with cinnamon, nutmeg and allspice.  Bring to boil and reduce to simmer.  Cook for 5 - 10 minutes.

Add 1 cup vegetable broth and cook for a few more minutes.  Remove from heat. 

Drizzle any liquid butter and honey from the center of the squash into the pot, then scoop the squash out of its skin using a spoon.  Put squash in pot with juice/broth, throwing away the skin.

Using hand blender, puree squash into soup.  Add more broth as necessary for appropriate thickness.   Taste.  Add salt and pepper as desired.

Served Best With:  Fresh Bread

Candida Modification:  Lose the honey