Ingredients
4 cups of diced kuri squash seeds and skin removed
1 qt vegetable stock
3 tablespoons olive oil
1 sweet apple, cored and sliced
1 teaspoon ground cinnamon
pinch of cayenne pepper
1/2 teaspoon nutmeg
salt and pepper to taste
Preparation
Place the squash in a soup pot with the stock and a dash of salt and bring to a boil on medium high heat. Simmer, covered, until tender, about 15 minutes.
Drain the squash, reserving all the stock.
In a small saucepan heat oil on medium and add the apple, cinnamon, cayenne, nutmeg, and a dash of salt and saute until the apples are soft and lightly browned, about 5-8 minutes.
In batches, if necessary, combine the squash, onion, apple, and stock in a blender. Puree until smooth, adding the remaining tablespoon of olive oil as it blends. Add a little extra stock or water if the soup is too thick.
Taste and season with salt. Serve hot with a few grinds of black pepper.
