Winter Squash SoupUser Submitted Recipe
4 apples, peeled, cored and sliced
4 medium carrots, chopped
1 large onion
3-4 lbs winter squash (any orange-yellow type, acorn, butternut, hubbard)
4-6 cups unsalted chicken stock
salt, pepper and sage to taste
Halve squash, remove seeds and place cut side down in a pan with 1" of water. Bake until fork tender in 350 degree oven.
Meanwhile, saute apples, onions and carrots until soft. Scoop out flesh of squash and add to apple mixture. Cook over low heat until very tender, about 20 minutes. Puree in blender in batches, adding as much stock as necessary to process. Return to pan and add as stock to make desired consistency, adding salt,pepper and sage to taste. If a more decadent version is desired, add cream to taste, being careful to avoid boiling or the cream may separate.