Acorn Squash and Apple Soup

Acorn Squash and Apple Soup

adapted from Saveur

Ingredients:

2 tablespoons olive oil

1 large yellow onion, finely chopped

1 teaspoon ginger

3 cloves garlic, minced

1 teaspoon ground turmeric

1/2 teaspoon cinnamon

1/4 teaspoon cardamon

1/8 teaspoon ground cloves

2 acorn squash, peeled cut into chunks that your blender can handle

2 Granny Smith apples cut into slices

4 cups vegetable stock

1 tablespoon lime juice

Directions:

Place the olive oil in the bottom of a large pot, heat up and add the onions.  Cook the onions until browned.  Add the remaining ingredients and cook until the squash is soft (about 15 minutes).  Put the soup in a blender, and blend until purified.  The size of the apples and squash chunks should depend on your blender.  I have a Blendtec, so I can get away with hardly having to chop anything up, but other blenders may require smaller pieces prior to cooking and smaller portions blended at at time.  Return to the pot, and simmer until ready to serve, being sure to stir on occasion to make sure the bottom does not burn. I served it in bowls with olive oil and freshly ground black pepper to garnish.

Keeps refrigerated for a week and served 6-8 people and only takes about 30 minutes to cook.