ACORN SQUASH AND APPLE SOUP

Serves: 6

1 large acorn squash (about ■ 2 lb/900 g), halved lengthwise and seeded

3 tbsp (45 mL) salted butter, ■ divided

4 cups (1 L) diced peeled apples ■ 2 cups (500 mL) chopped onions ■ 1 1/2 cups (375 mL) chopped ■ celery

5 cloves garlic, finely chopped ■ 6 cups (1.5 L) no-salt-added ■ vegetable broth

2 tsp (10 mL) ground ginger ■

1 tsp (5 mL) cinnamon ■

1 tsp (5 mL) nutmeg ■

1 cup (250 mL) apple juice ■

2 tbsp (30 mL) liquid honey ■

2 1/2 tsp (12.5 mL) salt ■

1 cup (250 mL) light cream (10%) ■ Plain yogurt ■

Sliced green onion ■

1. Preheat oven to 375 F (190 C). 2. Place squash halves, cut side down, in a parchment paperlined rimmed baking sheet. Bake until squash is tender, about 40-45 minutes.

3. When cool enough to handle, scoop squash from shell halves; discard shell halves. There should be about 4 cups (1 L) squash; set aside.

4. Melt 2 tbsp (30 mL) butter in a Dutch oven over medium-high heat. Add apples and sauté until tender and lightly browned, about 8 minutes.

5. Transfer apples to a plate; set aside. Melt remaining 1 tbsp (15 mL) butter in same Dutch oven over medium heat. Add onions, celery and garlic; sauté until softened, about 5 minutes.

6. Add squash, broth, ginger, cinnamon and nutmeg; stir to combine. Bring to a boil.

7. Reduce heat and simmer, uncovered, stirring occasionally, for 30 minutes.

8. Return apples to Dutch oven; stir to combine. Stir in apple juice, honey and salt; cook, stirring, until heated through. Stir in cream. Remove from heat. Using a hand blender, purée mixture until smooth.

9. Serve topped with yogurt and green onion.