Fall Squash Soup

Directions

1. 1
   Preheat oven to 350F
2. 2
   Cut squash in half.
3. 3
   Scoop out and discard seeds.
4. 4
   Place squash on a baking tray, cut-side down.
5. 5
   Bake until tender (35-45 minutes).
6. 6
   Remove skin and stem.
7. 7
   Don't be too meticulous about removing the skin.
8. 8
   We'll pass the squash through a sieve later.
9. 9
   Heat oil in a pan.
10. 10
    Saute onion until tender.
11. 11
    Add garlic and thyme.
12. 12
    Cook, stirring constantly, until fragrant.
13. 13
    Transfer to a blender.
14. 14
    Add squash.
15. 15
    Add about 1 cup of stock.
16. 16
    Pulse on low speed until pureed.
17. 17
    You may need to work in 2 batches.
18. 18
    Adding broth to desired consistency, blend on high speed for about 45-60 seconds or until smooth.
19. 19
    Pour into a soup pot and heat gently, stirring often.
20. 20
    Add apple cider vinegar, salt and pepper to taste.
21. 21
    Garnish and serve.