serves 4-6

2  12 ounce packages frozen winter squash, cooked according to directions*

2 cups rough chopped sweet apples, that have been peeled

1 large yellow onion, chopped

2 T unsalted butter

2 T olive oil

2 t fresh minced ginger

1  1/2 cups apple cider

2 cups chicken or vegetable stock

1 cup half and half

few sprigs of fresh thyme

2 t kosher salt

1/2 t fresh ground black pepper

Heat the butter and olive oil in a large stockpot and cook the onions and apples  on medium low heat until tender- about 15-20 minutes. Add the ginger and cook for a few minutes more. Add the squash and combine well.

Add the stock,cider, and thyme  and cook on a low simmer for about 30 minutes. Add salt and pepper. Fish out the stems of the thyme.

Using an immersion blender, puree the soup until quite smooth. Or, allow the soup to cool some -and puree in batches in a food processor or blender. Add the half and half and warm through. Don’t boil. Adjust seasoning.

Garnish with fine chopped apples, pumpkin seeds, minced bacon, or whatever suits your fancy.

This is a shortcut version using frozen squash, but you can certainly  bake fresh  cubed squash  if you have the time to make this truly homemade.

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