Apples provide a delicate sweetness to this velvety soup that develops much of its deep flavor from roasting the squash.

Ingredients 

3 Medium Acorn Squash

1 Medium Onion

3 Sweet Apples (Macintosh is a good choice)

5 C Stock

1/2 C Apple Juice or Cider

1/4 C Brown Sugar

1 tsp Cinnamon

1 tsp Curry

1 tsp Nutmeg

1 TB Salt

1 Stick of Butter

Salt and Pepper to Taste

Directions 

Halve the squash and clean.

Mix together Salt, Curry, Cinnamon, Nutmeg and Brown Sugar

Place 1/8 C Butter 1/6 of sugar/spice Mix in each half

Bake at 375 for about an hour or until the squash is tender.

While Squash is baking cook onion and apple in a little olive oil with the remaining butter until soft.

Once Squash is cooked scrape flesh out and puree in a food processor with the above apple/onion mixture

Place puree in a soup pot and add stock and apple juice, bring to a simmer, reduce and adjust seasoning.