Shadow Lawn Inn's Ginger squash and apple soup

2 squash cut in 1/4,  with the seeds removed

1 large onion peeled and quartered
6 cloves garlic
2 apples peeled cored and quartered
1 tsp curry powder
Pinch salt and pepper
1 cup  cider
6 cups water or vegetable stock
1 inch fresh grated ginger

Put the squash on a roasting pan skin side down; place the onion pieces, garlic and apple in the squash pieces. Sprinkle with curry powder, salt and pepper. Roast in a 350 ˚F oven for 30 to 40 minutes until the squash is cooked.

Allow the squash to cool enough to handle, and then peel it into a soup pot. Add in all the other roasted items.

Add in the remaining ingredients and cook over medium heat for 40 minutes.

Puree the soup in a blender. You may need to add more liquid if the soup is too thick. Taste and adjust the seasoning accordingly. Remember that a squeeze of lemon juice will give a nice finish to the soup.

To garnish use some reduced balsamic vinegar and an apple chip.

Tim's Squash Soup

½ Tbsp olive oil

1 cup chopped onion

1 chopped apple

2 cups low sodium chicken broth

2 cups squash, cooked and mashed (roasted or microwaved)

1 tsp ginger

Pinch salt and pepper 

Heat oil in a saucepan. Sauté onion until soft and clear and add remaining ingredients. Cook for about 10 minutes. Run through blender and return to saucepan to heat through. Makes about 5 cups. Freezes well.