Daily Archives: October 1, 2010

Delicata Squash and Apple Soup

3-4 medium delicata squash
1 cup apple cider
1 cup chicken or veggie broth
1/2 cup Cream Cheese (1/3 fat variety is fine, don’t use fat free)
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 tsp ground cayenne pepper
1/2 tsp allspice

Cut the squash in half lengthwise and remove seeds and stringy bits. Roast the squash in the oven at 350F degrees until soft when punctured with a fork, about 45-50 mins. Let squash cool until they can be handled.

Scoop the flesh from the squash and put it into a pot. Add the rest of the ingredients and warm the soup to a simmer – do not let it boil. Blend with an immersion blender or in a food processor until smooth. Serve with toasted bread or croutons. Makes 4 servings.