Squash Soup

A repost from the Witch’s Kitchen, which will soon be taken down.

I made this two nights ago, and it’s simply delicious. You can get about 5 very generous servings out of this as a main course. More, if you’re serving it as a soup course. It’s delicious with a crusty bread and a really good beer.

1 acorn squash, or small buttercup or butternut squash (about 2 cups cooked) – I used butternut
3 tablespoons, butter, vegetable oil, or margarine – I used olive oil
2 cups chopped onions
1 small carrot, diced
1 medium potato, diced
2 cooking apples, peeled, cored, and chopped
3-1/2 cups water – I used 2 cups chicken stock and 1 cup water
1-1/2 cups milk, apple juice, or heavy cream – I used apple cider
1/8 teaspoon cinnamon
salt and black pepper to taste

Clean the squash, cut it in half, and scoop out the seeds. Place it cut side down in a lightlu oiled baking pan. Cover, and bake at 350 for about an hour, until soft.

Saute the onions in the oil until they’re translucent. Add the carrots, apples, potato, and water. Bring to a boil, lower the heat, and simmer about 20 minutes, until the vegetables are tender.

When the squash is cooled, scoop out the insides and discard the skins. Combine the squash, veggies and stock, with the milk, cream or apple juice in a blender or food processor. Puree in several batches to a smooth, creamy consistency.

Heat the soup on low until it’s hot, but not boiling. Add the cinnamon. Season to taste with salt and black pepper.