Winter Squash Soup

Directions

1. 1
   Cut squash in half, remove seeds and place squash face down on an oiled baking sheet. Bake about 30-45 minutes (depending upon size) in a preheated 350 degree F oven until soft.
2. 2
   While squash is baking, heat the butter in a heavy soup pot over medium low heat. Add onions, leeks, and carrots. Sweat until soft. Do not brown. Add vegetable stock to soup pot and bring to a gentle simmer.
3. 3
   When squash is done, scoop cooked squash from the. Add squash to the soup pot. Continue to simmer about 30 minutes, or until vegetables are thoroughly cooked and softened.
4. 4
   Puree soup mixture in a blender or food processor. This may require several batches. Strain soup through a medium mesh strainer and discard the solids.
5. 5
   Season with allspice, ginger, salt and pepper. Portion soup into individual bowls. Slice apples very thin and arrange attractively on top of soup. Garnish with Cinnamon Croutons.
6. 6
   **Cinnamon Croutons - take day old bread & cube. Place bread in a large zip style bag. Add some cinnamon, sugar, nutmeg, and melted butter. Shake well until all bread is coated. Bake in pre-heated 400 degree over till golden. You may have to stir them once during cooking.
7. 7
   Recipe written by Sherry Schie, Jazzy Cooking with Sherry, LLC.