ACORN SQUASH AND APPLE SOUP

Ingredients

• ​1 large acorn squash (about 2 lb), halved lengthwise and seeded
• 3 tbsp salted butter, divided
• 4 cups diced peeled apples
• 2 cups chopped onions
• 1 1/2 cups chopped celery
• 5 cloves garlic, finely chopped
• 6 cups no-salt-added vegetable broth
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 cup apple juice
• 2 tbsp liquid honey
• 2 1/2 tsp salt
• 1 cup light cream (10%)
• Plain yogurt*
• Sliced green onion*

Directions

1. Preheat oven to 375°F.
2. Place squash halves, cut side down, in a parchment paper-lined rimmed baking sheet.
3. Bake until squash is tender, about 40 - 45 minutes.
4. When cool enough to handle, scoop squash from shell halves; discard shell halves. There should be about 4 cups squash; set aside.
5. Melt 2 tbsp butter in a Dutch oven over medium-high heat. Add apples and sauté until tender and lightly browned, about 8 minutes.
6. Transfer apples to a plate; set aside.
7. Melt remaining 1 tbsp butter in same Dutch oven over medium heat. Add onions, celery and garlic; sauté until softened, about 5 minutes.
8. Add squash, broth, ginger, cinnamon and nutmeg; stir to combine. Bring to a boil.
9. Reduce heat and simmer, uncovered, stirring occasionally, for 30 minutes.
10. Return apples to Dutch oven; stir to combine. Stir in apple juice, honey and salt; cook, stirring, until heated through. Stir in cream. Remove from heat.
11. Using a hand blender, purée mixture until smooth.
12. Serve topped with yogurt and green onion.