Acorn Squash Soup

• 3 acorn squash, halved and seeded
• 2 tablespoons unsalted butter
• 1 1/2 cups diced onions
• 1/2 cup applejack, Calvados or other brandy
• 2 1/2 cups apple cider
• 4 cups chicken stock
• 1 teaspoon ground cardamom
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon cider vinegar
• Salt and freshly ground black pepper to taste
• 1 1/2 cups unsalted, unbuttered popcorn, optional

1. Preheat oven to 350 degrees.
2. Place the squash halves cut side down on a foil-lined baking sheet, and bake until tender, about 40 minutes.
3. Meanwhile, melt the butter in a large saucepan.
4. Add the onion, saute until tender and then add the applejack.
5. Scoop out the flesh of the squash, and add it to the saucepan along with the cider and chicken stock.
6. Cook for 20 minutes.
7. Puree the mixture in a blender, in batches if necessary, until very smooth.
8. Return to the saucepan, reheat and season with cardamom, cinnamon and nutmeg.
9. Stir in the vinegar, and season to taste with salt and pepper.
10. Garnish each serving with popcorn, if desired.

acorn, unsalted butter, onions, applejack, apple cider, chicken stock, ground cardamom, cinnamon, nutmeg, cider vinegar, salt

Taken from cooking.nytimes.com/recipes/485 (may not work)