Roasted Winter Squash Soup

• 2 pounds winter squash (like acorn or Hubbard), halved and seeded
• 2 tablespoons unsalted butter
• 1 medium onion, peeled and coarsely chopped
• 1 tablespoon chopped fresh sage or 1 teaspoon dried
• Pinch ground allspice
• 1 small apple, peeled, cored and diced
• 4 cups chicken broth
• 1 tablespoon fresh lemon juice or to taste
• Kosher salt to taste
• 1/4 teaspoon freshly grated black pepper
• 1/4 cup chopped walnuts, toasted

1. Preheat oven to 375 degrees.
2. Place squash on a baking sheet, cut side down.
3. Bake until very tender, about 1 hour.
4. Let cool slightly.
5. While squash is roasting, melt butter in a medium saucepan over medium heat.
6. Add onion, sage and allspice.
7. Reduce heat to low, cover and cook until onions are tender, about 10 minutes.
8. Uncover.
9. Stir in apple and broth.
10. Bring to a simmer and cook until apple is tender, about 15 minutes.
11. Scoop out the squash pulp and add it to the pan.
12. Simmer for 5 minutes.
13. Let soup cool slightly.
14. Working in 2 batches, puree the soup in a blender, holding the lid down firmly with a kitchen towel to prevent the steam from pushing it off.
15. Strain through a fine-mesh sieve.
16. When ready to serve, heat soup over medium heat until it just reaches a simmer.
17. Add lemon juice, salt and pepper.
18. Ladle into hot soup bowls and garnish with walnuts.

winter, unsalted butter, onion, fresh sage, ground allspice, apple, chicken broth, lemon juice, kosher salt, freshly grated black pepper, walnuts

Taken from cooking.nytimes.com/recipes/330 (may not work)