Squash and Apple Soup

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 Granny Smith apples, cored, peeled, and finely chopped
• 2 1/2 cups unsweetened apple cider
• 1 teaspoon ground ginger
• 2 1/2 cups water
• 3 packages (12 ounces each) frozen squash puree or 6 cups homemade puree (see below)
• Coarse salt and freshly ground pepper
• 1/4 cup plain yogurt

1. In a large pot, heat oil over medium.
2. Cook onion, stirring frequently, until beginning to brown, 4 to 6 minutes.
3. Add apples; cook, stirring occasionally, until softened, 3 to 5 minutes.
4. Remove 1/2 cup apple mixture, and reserve for garnish.
5. Stir cider, ginger, and the water into remaining apple mixture in pot; bring to a boil.
6. Stir in squash puree; cook until heated through, 8 to 10 minutes (4 to 5 minutes for homemade).
7. Reduce heat; simmer until mixture thickens, 15 to 20 minutes.
8. Season with salt and pepper.
9. At this point, soup can be refrigerated up to 3 days, or frozen up to 1 month, in an airtight container; let cool completely before storing.
10. Reheat gently before serving (thaw frozen soup overnight in the refrigerator).
11. To serve, ladle soup into bowls, and garnish each with 1 tablespoon yogurt and 2 tablespoons reserved apple mixture.
12. Preheat oven to 400F.
13. Place 3 whole acorn squash (about 2 pounds each) on a rimmed baking sheet; bake, turning occasionally, until very tender when pierced with the tip of a sharp knife, about 1 hour.
14. When cool enough to handle, halve each squash lengthwise and discard seeds; scrape out flesh into a food processor (discard skins).
15. Process until smooth.

olive oil, onion, apples, apple cider, ground ginger, water, puree, salt, plain yogurt

Taken from www.epicurious.com/recipes/food/views/squash-and-apple-soup-387913 (may not work)