Acorn Squash and Apple Soup

Ingredients

• 1.5 pounds acorn squash 
• 2 tablespoons butter 
• 1 medium onion yellow sliced
• 2 medium baking apples are apples that have a sweet-tart balance and hold their shape when peeled sliced (Granny Smith, Greening or Haralson)
• 1 teaspoon thyme leaves dried
• 0.3 teaspoon basil dried
• 28 ounces chicken broth canned (4 cups)
• 1 teaspoon nutmeg 
• 0.5 teaspoon salt 
• 0.3 teaspoon pepper white black
• 0.5 cup frangelico 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• blender
• slotted spoon

Directions

1. Heat oven to 350°.
2. Cut squash in half; remove seeds and fibers.
3. Place squash, cut sides up, in rectangular pan, 13 x 9 x 2 inches.
4. Pour water into pan until 1/4 inch deep.
5. Bake uncovered about 40 minutes or until tender. Cool; remove pulp from rind and set aside.
6. Melt butter in heavy 3-quart saucepan over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in apples, thyme and basil. Cook 2 minutes, stirring constantly. Stir in broth.
7. Heat to boiling; reduce heat to
8. low. Simmer uncovered 30 minutes.
9. Remove 1 cup apples with slotted spoon; set aside.
10. Place one-third of the remaining apple mixture and squash in blender or food processor. Cover and blend on medium speed about 1 minute or until smooth; pour into bowl. Continue to blend in small batches until all the soup is pureed.
11. Return blended mixture and 1 cup reserved apples to saucepan. Stir in half-and- half, nutmeg, salt and pepper; heat until hot.