Acorn Squash Soup

Total time: 30 minutes
    Apple adds a bit of sweetness to this soup; the ginger a bit of spice. Crisp sage leaves are used for garnish; if you don't have any, top with a dollop of yogurt and a sprinkle of nutmeg.

  Ingredients:    

• 1 medium acorn squash
• 1 medium apple
• 1 medium onion
• 2 cups (16oz, 480ml) chicken stock
• 2 tsp butter
• 1/4 tsp powdered ginger
• pinch nutmeg
• 1/3 cup Greek yogurt
• 10 sage leaves for garnish
• 2 tsp olive oil

 Instructions:

• Cut squash in half and remove seeds.  Place cut side down on a dish and microwave until tender. 
• Remove and let rest until cool enough to handle.
• Roughly chop onion.
• In medium saucepan sauté onion in butter until tender.
• Peel and chop apple. 
• When squash is done remove from shell. 
• Add squash, apple, stock, ginger and nutmeg to onions. 
• Heat to boiling, reduce heat, cover and simmer 15 - 20 minutes.
• Purée soup.
• Stir in yogurt and gently reheat.
• Heat oil in a small skillet.  Add sage leaves and fry until crisp.
• To serve: Ladle into soup plates or bowls and garnish with sage leaves.