Acorn Squash Soup

• 1 large acorn squash
• 6 cups vegetable stock
• 2 granny smith apples
• 2 limes
• 2 chipotle peppers
• nutmeg
• 2 cups heavy cream

1. First, you want to roast the squash.
2. Preheat oven to 375 degrees.
3. Slice the squash in half and place face down on a cookie sheet with a little bit of water at the bottom.
4. Roast for 20 25 minutes.
5. After it's done and slightly cooled, peel and chop it up.
6. In a large soup pot, combine the squash and chicken stock and let simmer over medium heat.
7. Peel, core and slice the apples and add them to the soup, along with the lime juice and chilies.
8. Bring to a boil and cook for 15 minutes.
9. Transfer contents to a blender or food processor and puree.
10. Pour it back into the soup pot on the stove, add a little nutmeg and the cream to make the soup richer.
11. Reheat, stirring frequently.
12. Soup is ready and can be refrigerated up to three days.

acorn squash, vegetable stock, granny smith apples, limes, peppers, nutmeg, heavy cream

Taken from www.food.com/recipe/acorn-squash-soup-315633 (may not work)