Apple-Squash Soup Recipe

Cut squash in half and clean out the seeds. Place it, cut side down, on a lightly oiled baking sheet; bake at 350 for about one hour or until soft. Set aside until cool enough to handle. Melt the butter in a small saucepan over medium heat; add onions and garlic and saute until translucent. Add the carrot, potato, apples, and water.

Bring the vegetables to a boil, lower the heat, and simmer about 20 minutes or until all the vegetables are tender. When the baked squash has cooled, scoop out the squash and combine in a blender or food processor with the vegetables, cooking water, and juice or milk.

Puree in several batches to assure a smooth consistency. Reheat the soup on low heat until it is hot, but not boiling. Add the cinnamon, and season to taste with salt and black pepper. Serves 4 to 6.