Apple Squash Soup

Directions

1. 1
   Cut each squash half into 3 wedges.
2. 2
   Arrange in the bottom of a large stockpot with the skin side facing up.
3. 3
   Pour 1 cup of the chicken broth over the squash.
4. 4
   Bring the broth to a boil, reduce heat to medium-low, place a cover on the stockpot, and cook until the squash is tender, 20 to 30 minutes.
5. 5
   Set the squash aside to cool and reserve the liquid.
6. 6
   Reserve remaining chicken broth for later.
7. 7
   Melt the butter in a large skillet over medium heat.
8. 8
   Cook the onion in the melted butter until softened, about 5 minutes; add the apples and continue cooking and stirring until the apples are tender, 15 to 20 minutes.
9. 9
   Scoop the flesh of the cooled squash into the pitcher of a blender.
10. 10
    Pour the reserved cooking liquid over the squash.
11. 11
    Blend the squash until smooth.
12. 12
    Add the onion and apple mixture and the remaining chicken broth; blend again until smooth.
13. 13
    Pour the blended soup back into the stockpot, and place over medium heat until warmed through.