Recipe of the Day - October 21 (apple-squash soup)
 

Apple-Squash Soup

Ingredients
2 tablespoons olive oil
1-2 garlic cloves, minced
1 medium onion, chopped
4 cups vegetable broth (or more)
2 cups filtered apple cider or apple juice
2 cups acorn or butternut squash, peeled, seeded, and diced
1 large potato, peeled and diced (Yukon Golds are nice)
1 firm, tart apple, peeled, cored, and diced
Freshly grated nutmeg and ginger
Sea salt
1/2 cup light cream (optional)
Toppings (optional): chopped walnuts, minced fresh parsley, dollop of sour or whipped cream, grated nutmeg

Preparation
In a large soup pot, heat the olive oil and add the minced garlic and chopped onion. Saute until golden, then add broth, apple cider or juice, squash, potato, and apple. Bring to a boil, then reduce heat and simmer, covered, until vegetables are tender, about 30 minutes.

Add nutmeg, ginger, and salt to taste.

Puree in batches in a blender, return to the pot, and gently reheat. You may add light cream or more broth at this stage, thinning the soup to the desired consistency.

Serve warm, with any of all of the toppings on each serving, if desired.

Serves 6.