Winter Squash and Apple Soup
*2 winter squash (spaghetti, red kuri or acorn)
3 c. apples, peeled and cored (Fuji or Gala)
*1 large onion, roughly chopped
3 c. apple cider
3 T. butter
*2 T. fresh sage, chopped (or 1 T. dried)
*1 T. fresh rosemary, chopped (or 1 T. dried)
Salt and pepper to taste
Fresh parsley for garnish
Bake whole squash in a 375 degree oven in a shallow roasting pan until tender. Remove from oven and cool. Split squash in half, scoop out seeds and scrape meat from skin.
Sauté onions and apples in butter until golden. Add spices and herbs. When cool, scrape contents of pan into a food processor or blender. Deglaze pan with 1 c. cider, and add to blender. Add baked squash to processor and puree.
Place puree in a deep saucepan and add remainder of cider. Heat gently and adjust seasonings to taste. Garnish with chopped parsley.
Chicken broth may be substituted for cider, if a less sweet soup is desired. For a richer soup, cream or creme fraiche may be added.