Apple Country Smokey Squash Apple Soup

I hope everyone's been locating and trying out as many winter squash as we have this season.  Remember that crazy hubbard squash I brought home and roasted?
I ended up getting about 6 extra cups of puree out of it which I put in the freezer in the garage.

Then I saw the apples on the table that my kids helped me pick out and made the connection that it was time for some creamy, delicious squash apple soup.  This one is perfect for a rainy fall day.

Smokey Squash Apple Soup

4 cups veggie stock

1 medium onion, chopped

12 oz apple cider

3 cups squash puree (or cubed winter squash)

2 large tart apples peeled, cored, and chopped

1 large potato, peeled and diced

2 cloves of garlic, minced

nutmeg to taste

ginger to taste

Seasalt to taste

Optional toppings:  crumbled crispy bacon, or chopped walnuts

Put all of your ingredients into a large soup pot and bring to a boil.  Reduce the heat to a simmer and cook until the fruit and veggies become tender.  Puree in batches in a blender.  Serve garnished with crumbled crispy bacon, nuts, a bit of soy sour cream, or a sprig of your favorite fresh green herb (Parsley or Rosemary would be nice).  

Enjoy with a nice chunk of fresh bread while the leaves fall outside.