Creamy Red Kuri Squash Soup

• 4 heaping cups coarsely diced squash, seeds removed
• 1 quart vegetable stock
• Salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 yellow onion, sliced
• 1 sweet apple, cored and sliced
• 1 teaspoon ground cinnamon
• Pinch of cayenne pepper

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

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

Taken from www.epicurious.com/recipes/food/views/creamy-red-kuri-squash-soup-381363 (may not work)