Kuri Squash Soup

• 4 cups of diced kuri squash seeds and skin removed
• 1 qt vegetable stock
• 3 tablespoons olive oil
• 1 sweet apple, cored and sliced
• 1 teaspoon ground cinnamon
• pinch of cayenne pepper
• 1/2 teaspoon nutmeg
• salt and pepper to taste

1. Place the squash in a soup pot with the stock and a dash of salt and bring to a boil on medium high heat. Simmer, covered, until tender, about 15 minutes.
2. Drain the squash, reserving all the stock.
3. In a small saucepan heat oil on medium and add the apple, cinnamon, cayenne, nutmeg, and a dash of salt and saute until the apples are soft and lightly browned, about 5-8 minutes.
4. In batches, if necessary, combine the squash, onion, apple, and stock in a blender. Puree until smooth, adding the remaining tablespoon of olive oil as it blends. Add a little extra stock or water if the soup is too thick.
5. Taste and season with salt. Serve hot with a few grinds of black pepper.

vegetable stock, olive oil, sweet apple, ground cinnamon, cayenne pepper, nutmeg, salt

Taken from www.epicurious.com/recipes/member/views/kuri-squash-soup-50152912 (may not work)