Spanish Squash et Apple Soup

• 1 medium acorn squash, halved and cleaned
• 1 apple, peeled and roughly chopped
• 1 large onion, peeled and roughly chopped
• 1 potato, peeled and roughly chopped
• 2 carrots, peeled and roughly chopped
• 1/4 carcass roast chicken (optional)
• 1 tbsp. Spanish sweet paprika
• 3 generous cups water
• 1 tsp. dried oregano
• 1 cup whole milk
• Sea salt and freshly ground black pepper to taste
• 6 slices crusty bread, toasted
• 1 apple, skin on and thinly sliced

1. Preheat the oven to 375F.
2. Put the halved acorn squash on a cookie sheet and bake for about 1 hour or until softened.
3. While the squash is baking, prepare the vegetables.
4. Put the apple, onion, potato, and carrots in a large pan with the chicken carcass, paprika, water, and oregano.
5. Simmer for about 40 minutes, adding more water if necessary.
6. Remove and discard chicken carcass (if using).
7. Remove the softened squash from the oven and remove skin and any remaining seeds.
8. Put the cooked flesh of the squash into the soup and stir in the milk.
9. In a blender or food processor, puree the soup completely and return to the heat.
10. In a separate pan, soften the slices of apple in boiling water for 5 minutes.
11. Season the soup to taste and serve in a warm soup tureen or individual bowls lined with the toasted bread, with a few of the softened apple slices for each serving.

acorn, apple, onion, potato, carrots, carcass roast chicken, spanish sweet paprika, generous, oregano, milk, salt, crusty bread, apple

Taken from www.cookstr.com/recipes/spanish-squash-et-apple-soup (may not work)